Easy Vegan Hummus with Toppings
Perfect for gluten-free, dairy-free, and vegan peeps, as well as everyone else: Easy Vegan Hummus with Toppings. It is creamy, garlicky, and garnished with fresh herbs and veggies. So yummy!
Yes, it is a great dip, appetizer, or snack. But I will occasionally have it for girl dinner.
Just about every supermarket in America today stocks hummus in the refrigerated section. But that wasn’t always the case. It wasn’t too long ago that if you wanted hummus then you made it yourself.
The early 2000s saw a surge in the popularity of items like Greek yogurt, kombucha, and hummus. Food trends are always interesting to watch and reflect upon, and I am amused that each of these was once considered exotic.
Hummus, which is the Arabic word for chickpea, is popular all over the Middle East, especially in the eastern Mediterranean. The dip is a staple in Egypt, Israel, Jordan, Lebanon, and Syria. It consists of smashed chickpeas, garlic, lemon juice, olive oil, and tahini.
Nutritionally, hummus is a great source of plant-based protein thanks to the chickpeas. It also serves up good fiber and essential minerals like iron and magnesium. Olive oil is a key ingredient in hummus and contains heart-healthy fats.
While I love making hummus from scratch by soaking and boiling the chickpeas, it does take some doing. And during busy holiday months, ain’t nobody got time for that. So, the easy shortcut: canned chickpeas, aka garbanzo beans.
- Adjust the consistency of the dip by modifying the amount of olive oil and water.
- Think of the hummus ingredients as suggestions. Like your hummus to be extra garlicky and lemony? Add more of each. Don’t like cumin? Leave it out. You’re an adult, so do what you want.
- Ditto on the toppings. Although pine nuts are a common topping, they aren’t included in this recipe. Add or subtract what suits you.
Many thanks to Taste Love and Nourish for the loaded hummus recipe.
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 Tbsp minced garlic
- ¼ cup lemon juice
- ½ cup tahini
- ½ cup olive oil
- ¼ cup water
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup diced cucumber
- ½ cup diced tomato
- 1 tsp salt
- ¼ cup finely chopped fresh parsley, mint, and oregano
- ⅓ cup Kalamata olives, halved
- ⅓ cup Castelvetrano olives, halved
- Make the hummus by dumping the rinsed chickpeas, garlic, lemon juice, tahini, olive oil, and water into a blender or food processor. Blitz until the mixture is smooth. Add ¼ cup more water if needed to adjust consistency to your liking. Tip in the cumin, paprika, salt, and pepper and blitz again to mix. Taste it and adjust any seasonings.
- Prep the toppings by placing the cucumber and tomato in a colander. Add the salt and toss to combine. Allow the mixture to sit for 10-ish minutes and let excess moisture drain. Transfer the cucumbers and tomato to a bowl and toss with the chopped herbs.
- Assemble the dish by spreading the hummus onto a serving platter. Pile the cucumber mixture on one side of the hummus and top with the olives. Lightly drizzle the hummus with more olive oil if desired. Serve with soft pita bread or crispy pita chips.
Keywords: easy vegan hummus with toppings