Creamy Hummus

When I was transitioning into being vegan, one of my concerns was this- "What am I going to spread my burritos with if I don't have sour cream or cream cheese?". Then, I discovered the holy hummus and all my doubts went away.

I ate hummus from time to time even when I was still a vegetarian, but, to be honest, I had like a love-hate relationship with it. I was buying/ using hummus from a Macedonian brand that made organic hummus with NO additives whatsoever(just simple and necessary ingredients for hummus). But my relationship to hummus changed when I started making my own at home. Not that the store-bought wasn't good, but I liked the homemade version a lot better.

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In my opinion, hummus is the perfect spread for homemade burritos and tasty sandwiches. Also, it goes really nice as a dip with fresh vegetables or as something to dip your potato fries into( I've tried this, trust me).

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ingredients:

500 g cooked chickpeas*

2 tbsp virgin olive oil

2 tbsp tahini

sea salt to taste

ground cumin to taste

juice of 1 lemon

2-3 garlic cloves

water as much as needed

*you can find cans of chickpeas in any supermarket.

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how-to:

-rinse your chickpeas and place in a food processor;

-add to that the olive oil and tahini;

-throw in the salt, cumin, garlic cloves;

-squeeze 1 lemon;

-blend and additionally, add splashes of water, until you end up with

a smooth hummus spread.

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Did you try this recipe?

If you did, make sure to tag @GirlAroundTheFood on Instagram and add the hashtag #GIRLAROUNDTHEFOOD . I'd love to see that!

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thank you.

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