Vegan Simple Creamy Hummus
I love hummus, but i’m not a fan of that garlicy after-taste that lingers in my mouth for hours afterward eating it. I also love anything that isn’t too faffy and can come together with very little ingredients and effort - and this hummus is one of those things.
Serves: 5 | Total Cooking Time: 5 minutes
Ingredients
2x 400g tins chickpeas
60g creamy tahini
150ml plant-based milk (more depending on your desired consistency)
3 tsp ground cumin
(Optional) Juice of 2 lemons
Instructions
Drain out the liquid from the canned chickpeas and wash under cold fresh water.
Place the chickpeas in a powerful blender along with the rest of the ingredients. Begin to blend whilst adding in extra milk/water to help it along or until you reach your desired consistency. However, be sure to be patient with this process and try not to add too much liquid at once as it may become too watery.
Spread onto toast, sandwiches, or use as a dip. Spoon the remaining hummus into an airtight container or mason jar and keep stored in the fridge for up to a week.
If you made this recipe, then please please share it with me on social media or with your family & friends, it means the world to me and lets me know that you guys are actually enjoying my content. Thank you from the bottom of my heart x
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