Trust her: Olivia knows her chickpeas. She’s a hummus freak, and this is the only recipe you’ll need for this staple vegan dip.
Prep time: None
Cook time: 10 minutes
Serves 4 (as a dip)
200g cooked chickpeas
1 tbsp olive oil
1 lemon, juiced
2 garlic cloves, diced
A sprinkling of paprika/cumin (optional)
- Blend the chickpeas, tahini, lemon juice, garlic and olive oil together until smooth.
- Sprinkle some paprika on top of the hummus.
- Put in the fridge for at least two hours and eat cold with carrots, celery, pitta strips or falafels in your Middle Eastern-themed dinner.
Hummus is perhaps the single most important dip in a vegan diet. While it’s a plant-based stereotype, I must confess I can’t go a week without my dose of hummus. Eaten at breakfast, lunch and dinner, as a starter, or a side to your main — it’s one of the most versatile elements to any meal. Hummus can be paired with sliced pita bread, raw carrot, pepper, or cucumber sticks, or even as a side to your plate of falafels. When I discovered just how easy (and cheap) it is to make homemade chickpea spread, I never went back.
Though this particular recipe is a classic, it doesn’t take much to take your hummus dip to the next level. Simply add ingredients like red peppers, roasted garlic, beetroot, or even some avocado. One recipe hack I always suggest is using two teaspoons of cumin in the mix before blending — as well as on top. The paprika on top is optional, but highly recommended, as it will make any Middle Eastern spread that much more exciting.