Easy Oil Free Hummus

Wednesday, May 09, 2018






Now, I know vegans are supposed to love avocado but, for me, the ultimate savoury spread is hummus and I'll take a big dollop of hummus on, well... just about anything over smashed avocado any day! Lately I've been experimenting with making my own hummus because a) making things from scratch is always fun and b) I've found that, when making hummus from scratch, you just get way more hummus for your money and, when you're eating as much hummus as I do, quantity is everything. This hummus recipe is super easy, ridiculously creamy and makes just about every savoury meal even more delicious!

You Will Need:
- 1 400g can of chickpeas
- juice of 1 lemon
- 1 clove of garlic
- 100g tahini
- salt to taste
- a splash of almond milk (optional)

Now, when I say this is a super easy recipe I'm being deadly serious, so let's get started!

Start by draining and thoroughly rinsing your chickpeas then add to your food processor along with the tahini, lemon juice, garlic and salt.

Now process all of your ingredients until smooth.

Once processed, check the texture of the hummus and, if it's a little thicker than you'd like, add almond milk and process again until you've reached your desired consistency.

And it's as simple as that! Now, this hummus really does taste great with everything, but you can't go wrong with the classic hummus and flat bread combination!

Oh, and if you manage to resist using all of the hummus in one ginormous flat bread feast, simply transfer to an airtight container and store in the fridge until you're ready to enjoy!

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