Hummus !

Hummus is a vegan treasure !

Before going vegan I never prepared my own hummus – I just spent my money on the store bought version available in the US (sabra) until one day I decided to try my hand at making the delicious treat myself.

All I can say is, my life has never been the same.

Seriously. No joke. Making your own hummus is the best and easiest gift you can ever give yourself.

There is something extremely satisfying about working hard to prepare your own food which sadly many people struggle to find time to do. Tonight I made some black-eyed pea hummus, which was quick, easy and delicious. I wanted to share my hummus recipe with all of you and take the time to encourage you to explore the amazing variety of legumes available to you.

First, lets start with the standard recipe made with garbanzos or chick peas :

Ingredients

  • 2-3 cups dried chickpeas (garbanzo beans)
  • 3 cloves garlic
  • 1/2 onion
  • 3 laurel leaves (bay leaves)
  • 1 tbsp cumin
  • 1 tsp salt
  • dash of pepper
  • 1 tbsp tahini
  • 1/2 lemon
  • dash of paprika
  • 1 tsp of oil (optional)

Instructions

  1. Presoak beans overnight in a big bowl with at least twice as much water as beans.
    I typically put the beans to soak right after dinner or just before going to bed and soak them until dinner time the following day.
  2. Chop up the garlic cloves and half of an onion. Don’t worry about cutting it finely because it will be blended later on.
  3. Add the rinsed beans, garlic, onion, cumin, salt, laurel leaves and pepper into a pressure cooker and cover the beans with water.
  4. Once the beans are completely submerged in water, add just a little more water.
  5. Cook the beans for thirty minutes in the pressure cooker. If you do not have a pressure cooker make sure to soak the chickpeas for an extra day and cook for 45 min to an hour on the stove top.
  6. Once the beans have finished cooking, add them to a blender with some (not all) of the liquid from the pressure cooker.
  7. Make sure to remove the laurel leaves and add the bean liquid accordingly, depending on how smooth you want your hummus to be.
  8. Add one tablespoon of tahini to the blender and blend your hummus.
  9. Serve the hummus with the juice of half of a lemon and a dash of paprika on top for the perfect touch. You can also add in a teaspoon (or more) of oil (olive oil tastes delicious with hummus) to the top which really makes it smooth and extremely delicious.

When writing this recipe I realized I didn’t have any photos, so I used an image from freeimages.com however I will update the blog post soon with my own photo! I hope you enjoy this recipe and please let me know what you add to your hummus! I’m always looking for yummy new things to try in mine πŸ™‚

Much love,

Vegan Geese

Ps: note on legumes and beans in general ! This recipe can be made with any kind of bean ! I just recently tried it with black-eyed peas and it turned out really good. I am always looking to get lots of delicious and amazing plant-based proteins into my diet and this is such an easy way!

Last week at the grocery store I picked up some black-eyed peas as well as some Azuki beans. They are eachΒ  very unique and filled with lots of amazing vitamins and minerals, the next time you are out grocery shopping keep an eye out for the beans !

They are very affordable and super delicious, great for any day (or every day hahaha) of the week πŸ™‚

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