Creamy Vegan Hummus Recipe

 CREAMY VEGAN HUMMUS RECIPE

Vegan | GF | DF | Plant-Based

This homemade, nutrient-dense hummus comes together in just 10 minutes- creamy, delicious and far healthier (and tastier!) than anything store bought.

Total Time: 10 minutes

Servings: 6

Author: Tabatha

Cost: $4 (cost effective!)

Equipment:

1 food processor

1 spatula

1 strainer

Ingredients:

1- 15 oz can Chickpeas

⅓ cup Tahini

Juice of ½ of Lemon

1 ½ teaspoon Garlic (minced)

1 teaspoon Sea Salt (Redmond or Baja)

5 Ice Cubes

Organic Turmeric (garnish)

Organic Cayenne (garnish)

Drizzle of Extra Virgin Olive Oil

Chickpeas (garnish)

Instructions:

Blend all ingredients together (except ice cubes) in a food processor until smooth. Scrape down the sides and add the ice cubes. Blend for 1- more minutes until totally smooth. Top with any toppings you like! Serve and enjoy!

Notes:

Store in the refrigerator for up to 5 days. Make a double batch to have plenty for the week for snacks, lunches, and to serve along with dinner. Drain and rinse your chickpeas before using to help prevent gas or bloating. Once finished, drizzle hummus with cold pressed extra virgin olive oil and sprinkle turmeric and cayenne overtop for garnish. Dip with fresh raw veggies such as carrots, celery and organic mini peppers.

Tabatha