Hummus | Vegan Foundations

Hummus Flavors

Base Recipe | Vegan Foundations Foundation recipes are easy, make-ahead meals + snacks that can be built upon to create variations.

Ingredients

• 1½ cups cooked chickpeas, drained and rinsed

• ⅓ cup smooth tahini

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons fresh lemon juice, plus more to taste

• zest of 1 lemon

• 1 garlic clove (roasted garlic how to)

• ½ teaspoon sea salt

• 5 tablespoons water, or as needed to blend

• Paprika, red pepper flakes, and/or fresh parsley, for garnish

Instructions

1. Roast Garlic

2. Place the chickpeas in a medium saucepan, cover with several inches of water, then bring the mixture to a boil over high heat. Continue at a low boil for about 20 minutes. Reduce heat and sprinkle in baking soda. Chickpeas should appear bloated, their skins are falling off, and they’re quite mushy. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!)

3. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, lemon zest, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.

4. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.

5. Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
   

6. Taste, and adjust as necessary.
   

7. Scrape the hummus into a serving bowl or platter. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
   

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Variations

Pumpkin Chipotle Hummus (add to above basic hummus recipe)

• 2 chipotle chiles in adobo, plus adobo sauce, to taste

• 1 (15 ounce) can pumpkin puree

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika, plus more to top

• Roasted, salted pumpkin seeds, to top

  
  

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Roasted Beet Hummus (add to the basic hummus recipe)

• 1 beet, sliced Toss with olive oil, sea salt, pepper, rosemary + thyme and roast until soft Purée until smooth + blend in to basic hummus Sprinkle with za'atar + chopped parsley za'atar is a blend of herbs + spices including thyme, oregano, marjoram, sesame seeds, sumac, cumin, coriander + salt.

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Black Bean Hummus

• 1 can black beans

Replace chickpeas with black beans in basic hummus recipe

1 teaspoon of coriander to replace cumin

1 teaspoon of fresh cilantro for garnish zest of 1/4 lime for garnish

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