This is pretty close to a classic hummus recipe except I've added a kick and reduced the fat a bit. The result is a hit as a dip for veggies or (homemade) pita chips, salad dressing, a sandwich spread, a bagel schmear and a veggie wrap!
Vegan Cooking Level: Beginner
1 15-oz. can of chickpeas, (save the juice, AKA "aqua faba")
1 roasted red pepper
1 clove garlic
Juice from 1 whole lemon
1 tbsp. tahini
1 tsp. cumin
1 tsp. coriander powder
1⁄4 tbsp. cayenne (or half small jalapeno, chopped finely)
Salt & Pepper
How To Whip This Up
Add all ingredients for each recipe to a mini-food processor or blender and process until creamy. Add more chickpea juice (also called, aquafaba) to thin the mixture or make it softer and creamier, versus chunkier. Add salt & pepper to taste. Keeps for 5 days in the fridge.
A really high-powered blender makes really creamy hummus, like my new Ace Nova Blender made by Instant Pot. You can find that in my fun shopping guide below!
-With Love, Broccoli & Vegan Weight Loss MAgic
Vegan Coach Naomi