Holy Hummus!

Alright, kids. Vegan living 101: mastering the art of hummus. Every vegan should know how, and love, to make a standard chickpea hummus. Chickpeas, a.k.a. garbanzo beans, are tasty, cheap, and healthful. High in both protein and calcium, this legume is a staple of many plant-based diets. I have yet to meet a vegan who doesn’t love hummus. This recipe is just a basic lemon-garlic hummus. I like mine super lemony, so if you want, start with less lemon juice and add more to taste. I served it with some pita chips. So easy: take some pitas, split them apart into disks, cut them into triangles, put them on a baking tray, drizzle with olive oil, salt, and pepper. Bake them at 400 degrees F for about 8 minutes, turning halfway through, until they’re crispy. Voilà!

One important thing about this recipe: use it as a blueprint. Make it as is, or mess around with it. There’s a million different kinds of hummus you can make, all equally as delicious. Try adding things like fresh herbs (basil, mint, cilantro, parsley), toasted walnuts, roasted vegetables (red peppers, eggplants), kalamata olives, avocados, roasted garlic, etc.

Not only is making hummus quick and easy with the help of a blender or food processor, one batch is plentiful and will last about 5 to 7 days in the fridge. I suggest using a blender, because you’ll get a much smoother consistency. If you don’t have either, I’d first say invest in one, but if you’re too broke for even that, you could probably just mash it all up in a big mixing bowl. It might take some elbow grease, and the final product will surely be quite chunky, but the taste should still be there. Also, I used canned beans for this recipe, because they’re easy, but if you’ve got the time, I really suggest using dried beans and cooking them yourself. While they might take a lot longer than opening up a can, depending on how long you soak your dried beans before cooking them, they’re a lot easier to digest and they’re much cheaper than the canned stuff.

So, take this recipe, build on it, and stop wasting your money on grocery store hummus!

1 19oz. can chickpeas, drained and rinsed
1 clove garlic, minced or finely grated
1/4 cup tahini
3 or 4 tablespoons freshly squeezed lemon juice
1/4 cup water
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
1/3 cup extra-virgin olive oil

1. In an upright blender or a food processor, add the chickpeas, garlic, tahini, lemon juice, water, salt, and pepper. Blend until the chickpeas are broken up and everything is starting to come together. In the blender, if it all gets ‘stuck’ and won’t mix together, scrape the sides down and give it a stir a few times before continuing to blend.
2. With the blender or food processor running, drizzle in the olive oil. Continue to blend until smooth. If needed, season to taste with tiny bit more salt.
Makes: Enough!


1 Response to “Holy Hummus!”

  1. 1 Natalia January 21, 2012 at 9:55 pm

    Love it ! Thanks for the easy recipe !! Hope my hubby likes it. He is the only Vegan I know who does not like hummus.. Barbaric, I know, 😉

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My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

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All images and recipes (unless otherwise noted) Copyright © Ross Corder and Vegan Eats Blog, 2009-2013. All rights reserved. Please do not re-post or otherwise duplicate without permission. Thanks! Also, the "gluten-free" recipe tag is meant primarily for cataloging purposes and does not necessarily ensure that the recipe is completely gluten-free. Be careful to read the labels of any pre-packaged products to ensure that they are indeed gluten-free!

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