One of the most filling, yummy, and satisfying things you can eat as a vegan is hummus! And indeed, there is nothing like homemade hummus: it just tastes better, you know best what’s in it, and you can give it an amazingly delish twist (i.e. coconut milk) that will further nourish your senses and up your enjoyment of this healthy dish.
Due to its combination of ingredients and nutrients, hummus is extremely healthy too. It contains an enviable amount of protein, dietary fiber, and iron. Chickpeas contain very little fat, while the olive oil used for the recipe contains high amounts of monounsaturated fat and very little saturated fat.
The next day drain the chickpeas and rinse in water at least three times before using. This will minimize the gassy effect they tend to produce. Add 6 1/2 cups water to the pot and bring the beans to a boil. Continue to cook, over medium-high to high heat for anywhere from 20 – 40 minutes depending on freshness. When the beans are tender enough to break up easily, but not turn to mush when pinched between your thumb and finger they are done. Drain the cooking liquid.
Just blend together all the ingredients mentioned above, till you get a smooth and creamy texture.
Step 4: Allow the hummus to rest for 30 minutes.
Transfer the hummus to a bowl and cover the surface with plastic wrap so that you can avoid the air from getting in-between the hummus and the plastic wrap. Let the hummus sit for 30 minutes at room temperature, during this time the hummus will thicken slightly.
Step 5: When you are ready to serve up your hummus
You can make your homemade hummus creamier by adding coconut milk. Just add half cup and you get the creamiest hummus ever. Enjoy as a spread or dip with veggies or chips.
Don’t forget to share the goodness with your friends and tell us how this recipe turned out for you!
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