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Hummus 3 Ways

5/29/2017

Comments

 
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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)
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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. 
Comments
    All Vegan, Refined-Sugar-free, Soy-free.  A sprinkling of Gluten-free. And a pic of my babies, when they were babies. :)
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