Easy Vegan Rescue Hummus Dip
5Stef, if you are reading this, please don’t have a heart attack! I know it is sacrilege to make any self respecting hummus out of a can! AND with garlic! I know there are fabulous hummus recipes the world over that use a truck load of garlic and tahini. But my friends Rod and Stef, (who in my opinion make the best vegan hummus in the world) would never be caught dead making hummus with garlic!
The secret for them? They swear that it is really good quality fresh chickpeas cooked slowly with love, NO garlic, and loads of lemon juice. My fellow hummus aficionados and girlfriends agree. At many a girly lunch feast, Stef has come laden with her famous vegan hummus recipe, and we are all madly fingering the last smear at the bottom of the bowl. Her fridge is never without a bowl of hummus, and there is always a healthy stash of Lebanese flat bread in the bread bin.
The first thing I always say as I arrive at her house wetting my snout with excited anticipation is, “Please tell me you have made your hummus!" So it begs the question: why am I not posting this fabulous vegan hummus recipe today? Well, as phenomenal as Stef's recipe is (I will certainly post it at a later date) it is definitely for those of you with the patience to cook fresh chickpeas.
Today, I am sharing the quick easy hummus dip that has saved my life when I have had to make a quick vegan appetizer platter in under 5 minutes when people drop over at the last minute. Sometimes snouts are not prepared to wait while I soak chickpeas for 24 hours, then rinse, then boil and simmer, skimming the whole time.
Whilst I will admit that this patience will yield more impressive results than this easy hummus dip; in the interests of time, and celebrating the mandate of this entire recipe blog, which is “simple, fun, healthy and happy”, I present this sub-standard, but nonetheless satisfying, consolation prize. Gosh, I am really underselling the virtues of this delicious, quick and easy hummus dip! I am just pointing out that I am aware that it is not the most authentic way of preparing this fabulous favourite. But as Jerry said to Elaine when he insisted he take the first class seat as she mournfully sat back in economy where she had always been: “The beauty is, you don’t know what you are missing”!
Same thing here with you fellow pigs blissfully ignorant of the true magic of Stef’s home made vegan hummus recipe. I promise I will post her delicious recipe at some stage. But today we can enjoy this easy hummus dip version that has never failed to satisfy the hungry last-minute hoards heading for the trough. With this easy hummus dip, we once again head to the Middle East, and find that there are things more valuable than oil!
This super easy hummus dip is a fantastic solution to a last minute munchie attack, and is always a crowd pleaser no matter how many times it is served. Just with all of my other food processor recipes keep pulsing and tasting until you achieve your perfect blend. You know how heavy handed I like to be with the garlic, lemon juice and salt! Depending on the day, I can be known to add in some more tahini too. I know we are being lazy today (by Stef’s standards), but this quick, albeit, inferior version, is a far cry from the ubiquitous store bought varieties we have all been served at parties.
If you are looking for delicious vegan recipes and dairy free dips, take 5 minutes and give this easy hummus dip a go. You won’t be disappointed. Despite my underwhelming recommendation!
Easy Vegan Rescue Hummus Dip
- 1 can organic garbanzo beans/chickpeas thoroughly rinsed and drained
- 4 large cloves garlic crushed, or more to taste
- 2 Tbsp organic tahini, or more to taste
- 4 Tbsp cold pressed extra virgin olive oil, or more to taste
- 8 Tbsp lemon juice, or more to taste
- 1/2 tsp freshly grated lemon zest (optional)
- Celtic sea salt or Himalayan salt to taste
- freshly ground pepper
- paprika for garnish
- Using a food processor or a blender (I use a Vitamix) – puree the chickpeas, lemon juice, garlic, tahini, salt, and pepper. The blender will produce a smoother, finer-textured dip than the food processor. If you prefer a more rustic, chunky look, head for the food processor. Have a taste, and keep adding until you achieve your perfect blend.
- Transfer to a serving bowl, and chill if you have time, Grab some corn chips, flat bread, or veggie sticks, and chow down with gratitude.
Piggy Cooking Tips
a quick easy way to clean this “cling-on” pieces out of your garlic press
If you are using a garlic press to mince your garlic you will know how hard they can to clean sometimes. There are always a few little stubborn bits that refuse to let go of the garlic party. Next time you are replacing your toothbrush (I replace mine about once a month) recycle it and then wash it. Keep it under the sink to scrub out your garlic press under running water to help remove those little cling on pieces.
Weight
Volume
Temperature
Cooking
Hungry piggies may also like
Piggy Grunts!
Add Your GruntThis was also a hit at my super bowl party. I have to admit though, I was too cheap to spring for the tahini. I don’t use it alot, so I couldn’t justify spending the money. SO, instead I used Naturally More peanut butter. Not a whole lot, but it worked brilliantly. All my snouts insisted that it was good stuff and still had nice kick. So if you’re in a pinch - turn to the peanut. :D
I tried this one except I had time to soak the chickpeas - really loved it! So smooth and creamy…