Oil-Free Vegan Hummus

Hummus! Creamy, yummy, healthy, versatile and vegan…there’s so much to love about hummus! You can always find a batch in our refrigerator since it’s supper easy to whip up in a high speed blender and great for guilt-free snacking. We enjoy it on  toast with avocado for breakfast or try smearing it on sandwiches and wraps instead of mayo! And as an added bonus it’s environmentally friendly because it’s zero waste…no packaging*!

160629 Hummus

I start with homemade chickpeas, but if you don’t have time, canned will work fine.

2 cups chick peas (garbanzo beans)
1/2- 1 1/2 cups water
3 tbsp. sesame seeds (unhulled)
1-3 cloves garlic
1 tbsp. fresh lemon juice
1 tsp. cumin
1/4 tsp. cayenne pepper
1/4 tsp. smoked paprika
salt to taste

Place 1/2 cup of the water in high speed blender with a pinch of salt and remaining ingredients. Blend until creamy using a spatula to wipe down the sides. Check for thickness and taste before adding more water and salt, if needed.

Store in the refrigerator for up to 2 weeks. If freezing is required, I recommend blending again after defrosting to regain its creamy texture.

Experiment with different flavors by adding jalapeno peppers, sriracha sauce, roasted garlic, roasted red peppers, sun-dried tomatoes, or even substitute the chick peas for black beans or lima beans.

* All the ingredients were purchased at my local Whole Foods produce and bulk departments using reusable containers.

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