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Saturday, December 5, 2020

Olivia’s hummus recipe is all you’ll ever need

Olivia
Olivia Rafferty
Olivia is the Assistant Editor of The Vegan Review. An aspiring Middle Eastern correspondent currently studying journalism at City, University of London, she is passionate about the planet, she believes veganism is the first step to solving the complexities of climate change.

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)

Ingredients

200g cooked chickpeas
1 tbsp olive oil
1 lemon, juiced
30g tahini
2 garlic cloves, diced
A sprinkling of paprika/cumin (optional)

Method

  1. Blend the chickpeas, tahini, lemon juice, garlic and olive oil together until smooth.
  2. Sprinkle some paprika on top of the hummus.
  3. 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.

Check out more vegan recipes like Olivia’s hummus.

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