We love hummus. We could eat it for breakfast, lunch, and dinner. Hummus is a definite staple in our home, and no matter how much I make it never seems to be enough. It’s such a versatile super-food with so many uses and variations, but this classic garlic hummus always hits the spot.
Hummus is a great appetizer and it’s super quick to make. It only needs a few ingredients and a blender! If you’re having a party, try adding different types of hummus to your next vegan charcuterie board – it’s a great way to add pops of colour.
Serve it with freshly chopped vegetables, or try making your own pita chips – they’re so simple to make!
This garlic hummus recipe can be a base for any flavour by simply adding in additional ingredients. Try adding red peppers, turmeric, blended beets, jalapeno peppers or whatever gets in your way! You’ll be amazed at the different flavour combinations you can come up with.
- 1 can Chickpeas Rinsed & drained
- 1/4 cup Tahini
- 3 tbsp Lemon Juice
- 2 tsp White Vinegar
- 1/3 cup Olive Oil
- 3 cloves Garlic Crushed
- 1 tsp Paprika
- 1 tsp Onion Powder
- Salt To taste
- Add chickpeas, tahini, lemon juice, white vinegar, olive oil, garlic, paprika, onion powder and salt to a blender or food processor
- Blend until creamy and completely smooth, scraping down the sides as necessary. Adjust salt to taste.
- Serve and enjoy!
*Hummus lasts for one week in the fridge