If you’re a hummus fan, but want to mix things up a bit, try this Sundried-tomato hummus recipe from Vegan Street.
You so often see hummus topped with a moat of vegetable oil. But it doesn’t have to be.
It can be as smooth as you like and it has enough flavour and rich-ness, that oil doesn’t really add anything. Except extra calories from fat that you don’t need.
Be sure to use sun-dried tomatoes without any added oil to keep this recipe oil-free.
- sun-dried tomatoes
- fresh lemon juice
- aquafaba (liquid from canned/cooked chickpeas) or water
- spices: cumin, cayenee pepper, crushed garlic
Hummus can be enjoyed in many ways. Use it as a dip, sandwich spread, or mixed in with salad.
Blend it as creamy, or leave it as chunky as you like.
Aquafaba is a great way to add extra flavour and liquid to recipes.
Plus you’re avoiding pouring it down the drain. So next time you use a can of beans, save the liquid and see if you can find a way to add it to a recipe.
This recipe is just one example.
Get the recipe instructions on Vegan Street.
Flavourful and a great appetiser, hummus is a favourite among many vegans for good reason! So don’t hesitate to take this one to your next gathering.
Related: Roasted Red Pepper Hummus Recipe