Move over guacamole, loaded hummus is the new snack of choice! More often than not, I am asked “what does a vegan snack on?” and it’s many of the same snacks that a non-vegan enjoys. My first answer is always hummus and guacamole and in fact, you can get my recipe for a Skinny Green Pea Guacamole here on the site. This recipe for loaded hummus is going to be a game-changing snack for when you have loved ones over this holiday or just for yourself on a weeknight!
The base of my loaded hummus recipe is bright, creamy and garlicky. The toppings add a pop of flavour to every bite (and are nice to look at) served with pita, chips or veggies. When you’re making your hummus, be sure to peel the chickpeas. It takes a little more effort but trust me, it’s worth it.
Hummus is one of the most ancient foods deriving from the Middle East. More specifically, the first hummus was discovered in 13th century Egypt. In fact, hummus means “chickpeas” in Arabic. Hummus is low in saturated fat and high in fibre, protein and offers complex carbs. This makes it for a great replacement for a sandwich spread.
Scroll below for a full list of ingredients and instructions and add this to your roster of snacks, appetizers and dips! Looking to discover more chickpea recipes? Check out my latest on How To Roast Chickpeas and don’t forget, keep the aquafaba (can water) to use for many recipes instead of egg whites.
Loaded Hummus
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 people 1x
Ingredients
- 1 567ml can of chickpeas, drained, peeled and rinsed
- ½ cup of tahini
- 3–4 tbsp of fresh squeezed lemon juice
- 3 small cloves of garlic, roughly chopped
- 1 tsp of salt, more to taste if needed
- 2 tbsp of olive oil
- Water as needed
Optional Toppings:
- roasted chickpeas (recipe here)
- red onion, thinly sliced
- chopped sundried tomatoes
- almond or cashew feta
- roasted garlic (recipe here)
- fresh parsley
Instructions
- Drain, rinse and peel the chickpeas. Blend by themselves in a food processor for 2 mins until they become powdery clumps.
- Scrape down the sides and blend again until everything is the same consistency.
- Add the tahini, lemon juice, garlic, salt and olive oil. Blend until smooth. With the machine running drizzle in 1 tablespoon of water at a time until you’ve achieved a light smooth creamy mixture.
- Taste and adjust seasoning if needed.
- Top with your desired toppings. Serve with pita, chips or veggies.
Peel the chickpeas…who knew?! Now I know why I have never been able to get the right consistency. Thanks Susan!