Hummus is the quintessential vegan good. In our house we eat it almost every day. Even Dave, who is not given to much food preparation, has his own recipe. Hummus can be made in many different ways but here I use chickpeas that are used traditionally in the Middle East. Interesting that traditional recipes do not use olive oil but instead add much more tahina than we use at home. I think the olive oil really adds to the creamy consistency and, as a vegan, you have to get your calories somewhere.
You can easily double up on the quantities here for a larger number of people or if you are just greedy.
Makes one medium bowl
Total preparation time 10 minutes maximum
Ingredients
A tin of chickpeas
A tablespoon of tahina
At least a tablespoon of olive oil
2 teaspoons of lemon juice
A quarter of a small clove of garlic
Salt and pepper to taste
Blend all of the ingredients in a blender. You will need go shake it a few times or stop to stir. You can add a little water to get it moving if you need to.
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