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Dips, dressings & saucesVegan Recipes

Hummus

written by veronica July 29, 2014
Hummus

Hummus

In this season with an abundance of fresh vegetables available, you can enjoy them raw with a great dip. Hummus is my most favourite dip in the whole wide world and I could easily exist on just hummus and fresh carrot sticks for months. I’ve included my base recipe using store bought tahini below with a few variation ideas.

Hummus
2014-03-31 19:38:32
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DL and ML
  1. 4 dl / 400 ml chickpeas, cooked
  2. 2 pcs garlic cloves
  3. 7 tbsp tahini, firm
  4. 1,5 tbsp lemon juice
  5. 0,5 - 1 dl / 50 - 100 ml rapeseed oil
  6. 1 - 2 dl / 100 - 200 ml of water
  7. sea salt to taste
US cups
  1. 1,6 cups chickpeas, cooked
  2. 2 pcs garlic cloves
  3. 7 tbsp tahini, firm
  4. 1,5 tbsp lemon juice
  5. 0,2 - 0,4 cups rapeseed oil
  6. 0,4 - 0,8 cups of water
  7. sea salt to taste
Instructions
  1. Mix chickpeas, tahini and garlic cloves in a food processor.
  2. Add lemon juice and oil, continue to blend.
  3. Add a pinch of salt.
  4. Add desired amount of water while the food processor is still running, through the opening in the lid - until the hummus has reached a thickness that you prefer.
  5. Taste the hummus and add more salt if prefered.
To create a variation of different flavoured hummus you can try to add one of the following ingredients to a batch of hummus
  1. Fresh Coriander
  2. Jalapenos
  3. Smoked paprika powder
  4. Sun-dried tomatoes and black olives
  5. Note: Use less tahini and more water for a thinner hummus.
  6. If desired remove the oil and reduce the amount of tahini for a slimmer version of the hummus.
By Veronica Stenberg / Elegantly Vegan
Elegantly Vegan http://elegantlyvegan.com/wpui/
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Elegantly Vegan is pure plant based recipe and vegan lifestyle website. Every Wednesday a new recipe is published on the site and you will find over 150+ vegan recipes, together with various lifestyle advice and vegan travel guides.

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