Very Veggie Hummus
I love how easy hummus is. It’s easy to make or buy. You can do a lot of stuff with it. (Goes with chips, veggies, crackers, wraps, busy life, sandwiches, kids, spreads, quick nutrition…)
You can buy in the store anytime, and sometimes I do. But I am really happy when I make it myself.
It (usually) tastes better, is so superior nutrient-wise and costs about 1/5 of what you would spend at the store (even with you making an organic version vs. buying non-organic).
This method of making hummus is also not exclusive to chickpeas – you could make black bean hummus or edamame hummus or lentil hummus with hemp seed…endless possibilities here.
For this version I have omitted the usual tahini to make an allergy friendly variety, but you can add some if you want. ( Use 3 Tbs. tahini instead of the 3 Tbs. olive oil.)
Your can substitute grapeseed oil for the olive oil if you like.
The lemons…might be able to grow them here soon…hope not.
Hence the apple cider vinegar – it works.
Retrofit this recipe to suit your household.
This hummus is nice and light and satisfying.
Very Veggie Humus
makes 4 cups
Prep time: 15 minutes
Ingredients:
3 cups cooked drained chickpeas (2 cans if you don\’t have homemade)
1 small celery, rough chopped
1/2 red onion, rough chopped
1 small carrot, rough chopped
3 tbs. apple cider vinegar
3 tbs. olive oil
1/2 tsp. cumin
1/2 tsp coriander
1 or more cloves garlic, chopped
1/4 to 1/2 tsp. sea salt
2 tbs. chopped parsley or cilantro
Optional 1/4 cup roasted red pepper
Directions:
Put everything in a food processor except chickpeas and parsley.
Start with 1/4 tsp. salt. You can add more later if you want.
Process until the veggies are very tiny pieces. Add chickpeas and process to a smoother consistency.
Taste and adjust seasonings.
Add parsley and process only for a minute or two more.
This will keep 5 days in the refrigerator.
