I pretty much live on Hummus at times. Not because I have to, I hasten to add, but because I seem to have a hummus affliction that appears to have no intention of going away. It’s a good thing too then that chickpeas have a long list of benefits that are vital to living a healthy vegan lifestyle, as I have a suspicion hummus will continue to be a huge part of my life.
Chickpeas happen to be a great source of protein and while I am eternally grateful for this nutritional benefit, I am more interested in the fact that they taste awesome. They’re especially awesome when ground into a smooth paste, mixed with lusciously rich (and equally nutritionally beneficial) tahini and served in a bowl, preferably with a side of crudites – my preference.
This red pepper version is one of my favorite hummus classics. The simplicity and ease with which it can be made makes it one of the most frequently-made recipes in my kitchen. Be warned though, once you’ve got the homemade hummus bug, there really is no going back!
Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over at www.peasoupeats.com.
2 cups cooked chickpeas/garbanzo beans (reserve liquid)
1 tablespoon tahini
1 or 2 cloves garlic
1 large roasted red pepper from a jar
Juice of 1 large lemon (more to taste)
2 tbsp reserved garbanzo bean liquid
1 teaspoon salt (preferably seasalt)
Generous grinding of black pepper
- Put all the ingredients into a hand blender and blitz until completely smooth.
- Add more lemon and seasoning to taste.
- Serve immediately or chill for several hours before eating – either way is good.