Getting Saucy: Hummus (vegan, serves 4)

Photo Courtesy of Peter Soucy

Hummus is incredibly easy to make, yet tastes so complex. I am not a huge fan of tahini, so I left it out of this recipe. Instead, I use olive oil to make this hummus creamy. This hummus is life changing. My friend was just about to swear off hummus when I made this, and now he wants to eat hummus every day. 

Ingredients:

1 can of chickpeas, drained

2 cloves of garlic, smashed

1/2 teaspoon cumin

Juice of 1/4 of a lemon

Salt & pepper 

Olive oil

Cayenne pepper

Instructions:

Put the chickpeas, garlic, cumin, lemon juice, salt and pepper in a food processor and puree (you can also mash it by hand but it will take a long time and will not be very smooth).

Slowly add about 1/4 cup of olive oil while pureeing to emulsify the mixture. The mixture might get stuck to the sides at first. Just use a spatula to scrape them down.

When the mixture is creamy, taste it and adjust the seasoning to taste accordingly. Then smear the hummus across a plate.

Top it with more good quality olive oil and a sprinkle of cayenne pepper and enjoy with warm pita or vegetables.