I find myself spreading hummus on everything, it's my universal condiment. I also like to use it as a dip for my raw veggies when I need a quick and filling snack. Store bought hummus is usually vegan but too high in fat for me to consider buying it. Tahini (a paste made from sesame seeds) and olive oil are commonly used to make hummus but I find if I omit them, while adding in delicious spices, the hummus is just as tasty but much healthier. Here is my basic recipe. Try adding in jalapeno, roasted red pepper, olives or any other ingredients for a fun, new variation to the classic version.
A light and airy hummus with no added fat. Plain soy yogurt may be substituted for the fat-free vegan mayo.
15 ounces chickpeas, drained and rinsed
1 whole lemon, juiced
1 whole garlic cloves
2 tbsp vegan mayo (fat-free)
2 tsp water
½ tsp cumin
½ tsp coriander
Blend until smooth and creamy. Add additional water or mayo if necessary and salt to taste. Try mixing in jalapenos, roasted red peppers or other ingredients to give the basic recipe a little flare.