When it comes to hummus I’m not a star vegan child. I honestly don’t like plain ol’ hummus and my mom doesn’t either, so maybe she gave me the trait. I once stumbled upon this group of wild vegans (I’m looking at you, Reddit) and apparently they eat hummus daily, for a pleasurable snack. I felt like I was an outcast for not liking it. For a snack I go for some pecans, peanuts or a chunk of dark chocolate, granola, cranberries, pumpkin seeds, flax muffins, natural fig bars you know, toothy foods. So I got butt-hurt and decided I needed to at least try and be a better vegan example. I actually decided upon a hummus I like. Its got a typical hummus base, hit with a spike of smoky peppers. I enjoy it with carrot sticks, bell pepper slices and cauliflower.
- 2 (15-ounce) cans garbanzo beans, drained and rinsed
- 1/2 c. water
- 1/4 c. tahini (maybe a TBSP more, depending on your taste and preferred thickness)
- 1/4 cup lemon juice
- 1- 2 TBSP olive oil
- 2 1/2 tsp minced canned chipotle chilies
- 2 garlic cloves, minced (or more if you like strong garlic flavor in your hummus)
- 1 1/2 tsp ground cumin
- 7 oz. jar roasted red bell peppers, drained and roughly chopped
- 1/3 c. chopped fresh cilantro
To Make :
Just blend it all together until it’s a smooth dip. So simple 🙂
If you have any suggestions or favorite recipes to make hummus more enjoyable for me, please share them, I’d be interested.