Hummus is such a universally loved food- by vegans and non-vegans around the world! As a vegan of 17 years, hummus has always been one of those staple foods I can count on- never do they ever use eggs or milk.
I eat hummus on everything- from Ritz crackers to Scoops and vegetables and on wraps/sandwiches. I always used to buy hummus from Walmart, ALDI, or on BOGO at Publix (Sabra is so good!) until someone recently told me how easy it was to make at home. And boy, were they right!!
There are millions of hummus recipes online, and I'm not really one to follow those. So, I read a few different recipes and decided I wanted to try an avocado hummus (bold for the first time, I know!). I was inspired by the Hummus Trio in Morocco for EPCOT's Flower and Garden Festival (I had been craving it like crazy, even though I've had it at least three times already this season).
Enough with the background, here is what I tried, developed, and learned for next time.
Ingredients: chickpeas, tahini, fresh lemon, garlic, and my bonus avocado.
Kitchen tools needed: knife and cutting board, blender (food processor if you have that).
Add 1/2 can of chickpeas to blender
Add 1/2 cup of Tahini to blender
Add 1 avocado (diced), 1/2 lemon (squeezed), and 2 cloves of garlic, 1/2 cup more tahini
Plate and garnish (I had some olive oil and diced jalapeños)
That's literally it- and it was DELICIOUS! Sure, it was a little oily for my first time, but this actually kept it from going brown in the fridge because I didn't finish it for almost 2 days.
What I learned:
Save the chickpea juice instead of draining to add to the mix
Add some salt (just a dash or two)
Don't use as much tahini
Since making hummus for the first time like this, I have successfully made hummus in a variety of forms- garlic, classic, and black bean. I am no chef by any means, so if I can make hummus this easy, you can too! Have you ever tried to make hummus at home?