Description
Try this quick and easy vegan creamy plant rich herbal hummus the next time you are planning meals.
Ingredients
- 2 cups cooked chickpeas (or one store-bought can 15.5-16 oz)
- 1/4 cup tahini (per your preference), you can add more, but I feel like depending on the brand, this brings in more bitterness
- 1 clove garlic (optional) I prefer it without it; roast garlic is an option as well
- Juice of 1/2 medium lemon with seeds removed
- 1/4 cup extra virgin olive oil
- 1/4 cup of water (may need more)
- 1/2 cup blanched and diced mixed fresh herbs (chives, parsley, cilantro, basil)
- 1 tsp finely chopped preserved lemon (optional if you don’t have)
- Salt to taste (after blending)
- 2–3 ice cubes and water as needed
Instructions
Blend Base Ingredients:
In a food processor, blend chickpeas, water, tahini, garlic, and the juice of 1 lemon until smooth with 2-3 ice cubes.
Incorporate Olive Oil:
With the motor running, slowly drizzle in 1/4 cup extra virgin olive oil.
Add Herbs and Preserved Lemon:
Add 1/2 cup mixed fresh herbs (parsley, cilantro, mint) and 2 tablespoons finely chopped preserved lemon. Pulse to incorporate without blending too much.
Season and Adjust Consistency:
Season with salt to taste and add water to reach the desired consistency.
Taste and adjust seasonings as needed.
Optional Step for Creaminess: 5. Peel Chickpeas:
For the creamiest texture, try peeling your chickpeas. It takes a bit more time, but the result is silky smooth hummus that can be worth the effort.
Notes
- See all the posts in the SUMMER cooking series.
- Make the chive oil HERE.
- Grab all the ingredients here from instacart. #ad
- If you make the chive oil, you can use the leftover pulp also for this vegan green risotto.
- You can also blend any greens that are appealing to you.
- For the most uniform color, puree the fresh herbs quickly in a blender with the water you are going to add before adding them to the chick pea mixture in the food processor.
- Prep Time: 20
- Category: vegan
- Method: puree
