  It was going to be Hummus 2 Ways, but then I threw in another way at the last minute, alas, the awkward photos. All three don't appear in the same photo.... They are tasty though! I think I'll go enjoy some hummus now. (Hannah's current favourite food)   Simple Hummus
1/2 can chickpeas, rinsed, skins removed 1 tbsp tahini half lemon squeeze vinegar 1-2 tbsp to taste sea salt sprinkle 1-2 cloves garlic, to taste 1 tsp cumin drizzle oil What to do: 1. Add all ingredients to a food processor and blend. Blend. Blend. Add a bit of water or vinegar to get it to the consistency you like if it's still too thick. 2. Store in the refrigerator in an air tight container for about a week or so. You'll eat it all up by then anyway. Cheezy Hummus 1/2 can chickpeas, rinsed, skins removed 1/4 cup nutritional yeast 1-2 tbsp vinegar 1/2 lemon squeeze sea salt 1 clove garlic smoked paprika drizzle oil What to do: 1. Add all ingredients to a food processor and blend. Blend. Blend. Add a bit of water or vinegar to get it to the consistency you like if it's still too thick. 2. Store in the refrigerator in an air tight container for about a week or so. You'll eat it all up by then anyway. Bonus! Roasted Red Pepper Hummus 1 can of rinsed chickpeas, skins removed 1 roasted red pepper (in the oven or from a jar of roasted red pepper) 2 tbsp tahini 1/2 lemon squeeze sea salt 1 large clove garlic cumin drizzle oil drizzle vinegar What to do: 1. Add all ingredients to a food processor and blend. Blend. Blend. Add a bit of water or vinegar to get it to the consistency you like if it's still too thick. 2. Store in the refrigerator in an air tight container for about a week or so. You'll eat it all up by then anyway. |
All Vegan, Refined-Sugar-free, Soy-free. A sprinkling of Gluten-free. And a pic of my babies, when they were babies. :)
Recipe Categories
All
|
RSS Feed
