Hummus – is there a vegan out there that doesn’t love hummus? It’s the ultimate snack. Dip bread into it. Dip crispy raw veggies into it. Spread it on a sandwich.
Put it out for a gathering. Bring it to the office as part of your lunch. Have it for a lazy dinner.
Keeping hummus around is a must for me – and this chickpea and cannellini hummus is SO easy and tasty. Whip it together in a couple of minutes and thank me later…
- 1 can drained and rinsed canned chickpeas
- 1 can drained and rinsed canned cannellini beans
- 6 tablespoons fresh lemon juice
- 4 tablespoons unsalted tahini
- 4-6 tablespoons extra virgin olive oil
- 1½ teaspoons sea salt
- 1 teaspoon minced garlic (I buy pre-minced in a jar)
- Pinch of ground white pepper
- Big pinch of cumin powder
- Small pinch of cayenne pepper
- Extra virgin olive oil
- Freshly chopped parsley (if that's your thing)
- Place all the ingredients in a food processor. Pulse and continue processing until smooth and creamy.
- Taste once blended and adjust seasoning as needed. You may need to adjust any or all of the ingredients to your liking. My boyfriend prefers a stronger, savoury-spicy taste, whereas I prefer the clean, simple flavour of salt and lemon juice. Everyone is different so follow your own recipe.
- Pour into a serving dish and serve room temperature or chilled.
- Cover leftovers in an airtight container for 2-4 days in the fridge.
I love hummus as a way to eat more raw vegetables. The hummus itself is raw, and I dip raw carrots, celery, cucumber and cherry tomatoes in that tasty goodness. But hummus is also a great way to use up leftover pita, naan, crackers, pretzels, baguette, bagel chips or whatever other cheeky carbs you’re craving.
Try adding buttery cannellini beans and a pinch of cumin to your basic hummus recipe and let me know how you like it!