I want to like hummus because it's a really healthy dip and I know I need to eat more beans. I've never really liked it though. I was flipping through How It All Vegan for bean recipes and saw that they had Holy Moly Hummus. This series of vegan cookbooks has never let me down and I'm always pleasantly surprised with how things turn out so I figured I had to try it.
It turned out really well and will now be my go to hummus recipe. I'd like to try adding roasted garlic next time. This post is pretty unexciting but trust me, the delicious hummus recipe makes up for it! You must try it, whether you are a hummus lover or disliker (as I was).
Holy Moly Hummus
adapted from How It All Vegan
Makes approximately 2 cups.
1 small onion, chopped
5 cloves garlic, minced
splash of olive oil
2 1/2 cups cooked OR canned chickpeas (garbanzo beans)
3/4 cup tahini (about 200 grams)
1 1/2 tbsp Braggs OR soy sauce
1/2 cup lemon juice OR 1/4 cup water + 1/4 cup apple cider vinegar
1 tsp cumin
1/4 tsp cayenne pepper
1 tsp salt
In a small saucepan, saute onions and garlic in a splash of oil on medium heat until onions are translucent. In a blender or food processor, blend the sauteed onions, chickpeas, tahini, Braggs/soy sauce, lemon juice, cumin, cayenne and salt until you reach desired consistency.