Even before committing to a vegan diet, hummus has been our go-to snack. It is so versatile, as you can eat it with celery sticks, carrots, chips, or even as a spread in a wrap. Although it can be easily store bought, making homemade hummus is even easier and definitely cheaper… with very few ingredients (a definite plus).
Chickpeas make the base of this wonderful dip. There are many ways to make hummus, and people are becoming more and more creative. However, in our opinion, there is nothing like original hummus with a sprinkle of olive oil.
If you have not check out our Chickpea Carrot Bowl recipe, please do! It explains the importance of germinating your chickpeas instead of using canned beans. Canned products can be very harmful for our overall health. By germinating your beans, you are avoiding toxic additives, but you are also aiding the digestion of your beans and absorbing more nutrients!
If you try this recipe, let us know! Feel free to ask questions, write comments, and use our hashtag #livinvegan on Instagram! We love to hear from you all!
Check out the recipe below!
Classic Lemon Hummus
- 6 cups of chickpeas or 3 cans of chickpeas save the chickpea brine
- 3 garlic cloves
- 1/4 cup of tahini
- 1/2 tsp of cumin
- Juice of 3 lemons
- 1/4 cup of olive oil
- Blend all the ingredients together.
- Add necessary chickpea brine to the blender, until a smooth consistency
- Drizzle some olive oil on top to serve
- ENJOY IT! 🙂