Creamy Hummus from Simple and Delicious Vegan by Michaela Vais
InstructionsRinse and drain the canned chickpeas and transfer them to a medium saucepan with ⅓ tsp baking soda. Cover them with at least 2 inches (ca. 5 cm) of
Ingredients
- Fresh parsley for garnish
- Paprika for garnish
- Olive oil to drizzle (optional)
- ¼ cup (60 g/2.1 oz) creamy tahini
- 4 Tbsp (40 ml/1.4 oz) plant-based milk (or more for a creamier hummus)
- ¼ tsp ground cumin
- ⅓ tsp salt (or more to taste)
- 2–3 small garlic cloves
- 4 Tbsp (40 ml/1.4 oz) lemon juice (or more to taste)
- ⅓ tsp baking soda
- 1 can (425 g/15 oz) chickpeas
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