It's week #20 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week. I looked at various hummus recipes online, considered what I had on hand, and ultimately came up with this one, which is simple and delicious.
I've always included olive oil in my hummus in the past, but since a WFPB diet seeks to minimize processed oils, I decided to omit it. Plus, the hummus contains tahini (ground sesame seed paste), which already contains some plant-based fat. It still tastes great without the oil.
What I like about this recipe (besides the fact that it's healthy):
- It's quick and easy.
- Fresh veggies and hummus make a nutritious snack or appetizer, and they pack well in lunches.
- It's an easy way to get more legumes in your diet (which are a great source of protein and fiber).
What I ended up using/doing:
- One 15.5-oz can of chick peas (a.k.a. garbanzo beans), drained and rinsed with water.
- 1/8 cup lemon juice
- 1/4 cup tahini (ground sesame paste, often found near the olive oil or in the "international" section of the grocery store)
- 1/4 cup water, plus 2 Tbsp water (You may need a little more or less water than this, depending on the consistency you desire.)
- 1 small clove of garlic, minced
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- Salt to taste (I used 1/4 tsp.)
Add the above ingredients to a food processor and blend until desired consistency is reached. I needed to scrape the sides of the food processor a couple times to get all ingredients incorporated well. As noted above, you might need more or less water, depending on the consistency you desire. You can start with 1/4 cup water and add a tablespoon at a time until smooth. I garnished mine with smoked paprika. Serve chilled.
This post was originally published on May 20, 2018.