Hummus I think is the most reliable vegan food I can find. I can have it for breakfast, lunch and dinner and never get tired of it. One of the most satisfying meals consists of a generous amount of hummus spread on a crusty sourdough. It is extremely easy to bring around and to have on the go. During my summer travels, hummus was always the savior (besides bananas) when there was not much readily avaliable vegan food.
Lately I have been making quite a lot of pesto from sundried tomatoes to go with lasagnas, potatoes and pasta and I am mad about it. So why not combine two favorite things in one? Hummus with sundried tomatoes is bound to be good!
I have been trying to cut out all oil from my diet or at least from the food that I cook as when eating out getting meals that are not overly processed, vegan, and oil free is pretty much the mission impossible. For that reason, I didn’t add any oil to the hummus where usually hummuses are made with quite a significant amount of olive or sunflower oil.
So here is the super easy recipe
- 2 cups of cooked chickpeas
- 1 cup sun dried tomatoes
- 4 cloves smoked garlic
- 1 cup Rice Dream cashew milk
- 2 tbsp tahini
- 4 tbsp fresh lemon juice
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- salt to taste
- Throw everything in the blender and mix until smooth. I was using a Nutribullet so I had to do it in 2 batches in the smaller cups.
- Store in the fridge in a sealed container.
- I got my smoked garlic in Tesco, but substitute for ordinary garlic if you cant find any
- It is best to cook the chickpeas yourself: soak in water overnight and then boil for around 1h and 15 min.
- If you are using jarred in oil sun dried tomatoes washed them of the oil as much as you can before adding to the hummus mix.