Traditional Hummus Vegan Recipes
5-MINUTE VEGAN HUMMUS RECIPE
This vegan hummus recipe is so easy and delicious! It whips up in just 5 minutes and there are infinite ways that you can choose to mix it up! Some of my favorites are by adding olives, spices, sauces, roasted veggies and more. Feel free to play up this classic vegan hummus recipe as much as you want!
Provided by Victoria Yore
Categories Vegan Starters
Time 5m
Number Of Ingredients 10
Steps:
- In a food processor, combine all ingredients in a food processor. Blend until very smooth. This usually takes about 3-4 minutes depending on your food processor. You don't want any lumps and bumps!
- Once smooth, choose if you want mix-ins such as extra garlic, roasted eggplant or tomatoes, toasted pine nuts, greek olives, paprika, chopped parsley and more! Enjoy!
Nutrition Facts : Calories 141 calories, Carbohydrate 11.3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 7 grams fiber, Protein 8 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 245 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat
TRADITIONAL HUMMUS - VEGAN!
Hummus is a traditional Middle Eastern dish made of chickpeas. I love hummus because it is vegan, very healthy and can be used as a dip for appetizers but can also eaten as part of a lunch or dinner recipe. For this recipe I used homemade tahini. Making tahini is very simple, all you need are roasted sesame seeds, olive oil and salt. I used 6 tbs. for 1/2 cup sesame seeds. You just put all the ingredients in your blender and mix. Of course you can also use store bought tahini. Read more on my blog: theartoflovingfood.blogspot.com
Provided by The Art of Loving Food
Time 15m
Yield Makes 1 small container
Number Of Ingredients 7
Steps:
- Put all the ingredients in a blender and mix well.
- Add as much water as needed to make your hummus the consistency you like.
- Put in a container and keep in the fridge for up to a week.
OIL-FREE, TAHINI-FREE LOW-FAT HUMMUS
Steps:
- Gather the ingredients.
- Using a high-speed blender or food processor, blend all the ingredients into a thick paste. Use a small amount of water as necessary to achieve desired consistency.
- Serve chilled or at room temperature. Enjoy.
Nutrition Facts : Calories 102 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 0 g, Sodium 249 mg, Sugar 3 g, Fat 2 g, ServingSize serves 6, UnsaturatedFat 0 g
HOW TO MAKE PERFECT HOMEMADE HUMMUS (VEGAN)
For the longest time, a Perfect Homemade Hummus recipe has eluded me...try as I might, I just haven't been able to get the recipe tasting just right, and it has never been quite smooth enough - but not any longer. I have finally discovered the secret to the perfect homemade hummus - and it's waaay better than the hummus you get in the shops! (Serves 4-8, depending on how you are using it.)
Provided by Eb Gargano
Time 5m
Number Of Ingredients 9
Steps:
- Place the drained chickpeas, 75ml chickpea water, tahini, lemon juice, garlic, salt and olive oil in a high speed blender. Blend for 1-2 minutes (I use the fruit and veg setting on my Froothie, which takes 1 minute 30 seconds).
- Put on a plate or in a shallow bowl and decorate with the reserved chickpeas, paprika and fresh coriander.
Nutrition Facts : Calories 201 kcal, Carbohydrate 16 g, Protein 6 g, Fat 13 g, SaturatedFat 1 g, Sodium 572 mg, Fiber 5 g, ServingSize 1 serving
WHAT TO EAT WITH HUMMUS (22+ IDEAS!)
Wondering what to eat with hummus? Apart from sandwiches and wraps, you need to make delicious vegan bowls with this versatile and healthy dip. The recipe below is a customizable, flavorful and gluten-free lunch or dinner idea that's great for meal prep. Add your favorite hummus to the roasted veg and fresh greens!
Provided by Alena
Categories Ingredient
Time 30m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 °F (175 °C) and line two baking sheets with parchment paper.
- Put the cubed sweet potatoes and cooked chickpeas on one baking sheet. Add cumin and some salt, then toss to combine. Arrange everything into a single layer.
- Place the sliced zucchini on the other baking sheet, arranged into a single layer.
- Put both sheets into the oven for 10 minutes, then flip the zucchini and slightly toss the chickpeas and sweet potatoes. Bake for another 10 minutes, then remove from the oven.
- In the meantime, wash your fresh produce and divide everything equally between two serving bowls. Sprinkle with some salt and lemon juice, mix, then let it sit to allow the flavors to soak in until your baked components are done.
- Time to assemble! Top your veggies in the two bowls with the roasted sweet potato cubes and chickpeas and roll the zucchini into ribbons if you like - this way, they will be easier to grab with a fork and make your bowl look prettier!
- Add a dollop of your favorite hummus and enjoy your easy vegan bowl.
Nutrition Facts : Calories 538 calories, Carbohydrate 93 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 24 grams fiber, Protein 24 grams protein, SaturatedFat 2 grams saturated fat, ServingSize ½ recipe, Sodium 635 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
LEMON HUMMUS
All you need is a jar of our Tahini with Lemon and a can of garbanzo beans and your hummus is ready!
Provided by Carolina Jantac, MS, RD, LD
Categories Dip
Number Of Ingredients 2
Steps:
- Add beans and tahini to food processor and pulse until desired consistency is achieved. Serve with your favorite cut up vegetables, pita chips, or crackers. Store leftovers in airtight container in the refrigerator for up to 5 days.
Nutrition Facts :
More about "traditional hummus vegan recipes"
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From brandnewvegan.com
5/5 (5)Category Dips
- Add all the remaining ingredients and blend until smooth and creamy, scraping down the sides occasionaly.
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Cuisine Middle EasternEstimated Reading Time 4 minsCategory Dip, SnackTotal Time 10 mins
- Place all ingredients into a blender or food processor and blend until all well combined and smooth.
- Taste the hummus to see if it’s got enough salt. Add water at this step, if more liquid consistency is desired.
- To serve hummus, place it to a small bowl and drizzle with olive oil, sprinkle some paprika or chili flakes and sesame seeds on top (all optional). Bring some sliced veggies (carrot, cucumber, bell peppers) and/or wholegrain crackers on the side.
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From veganheaven.org
5/5 (1)Total Time 5 minsCategory Dip, Side Dish, SnackCalories 53 per serving
- Top with fresh parsley, sesame seeds, red pepper flakes, and olive oil and serve with sesame crackers or veggie sticks.
FAVORITE HUMMUS RECIPE (5 MINUTES) - THE SIMPLE …
From simple-veganista.com
5/5 (3)Total Time 15 minsCategory CondimentCalories 79 per serving
- Place all ingredients in food processor and blend until desired consistency. Taste for flavor adding anything here and there that you like….garlic, lemon, salt, cumin.
- Depending on the size of your lemons or how many you used, you may like to add the extra 2 tablespoons of water for slightly thinner consistency.
- Serve with toppings of choice or plain. I have garnished here with chickpeas, sesame seeds, chopped parsley, a drizzle of olive oil and a dash of smoked paprika.
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Estimated Reading Time 2 mins
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From recipeforvegans.com
Cuisine Middle-EasternTotal Time 10 minsCategory AppetizersCalories 198 per serving
- Add tahini, cold water, olive oil, cumin, salt, garlic and lemon juice to a food processor. Puree until smooth.
- Add in the chickpeas. Puree for 3-4 minutes, pausing halfway to scrape down the sides of the bowl, until the hummus is smooth. If it seems too thick, add in another tablespoon or two of water.
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From simpleveganblog.com
4.8/5 (6)Total Time 10 minsCategory AppetizerCalories 172 per serving
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