Super Easy & Healthy Hummus
Everyone loves to ask vegans where we get our protein. If you are a vegan, you know you might face this question every time you tell some one you are vegan. In case you are wondering, YES there are plenty of plant protein sources such as lentils, chickpeas, black beans, edamame, broccoli, peas, quinoa, farro and plenty more, so YES vegans get enough protein.
Hummus is such a delicious way to not only increase your protein intake, not that you should be concerned but its great for picky eaters like my little one who would not touch a piece of broccoli or trees as he calls them- but also to replace dressings and mayonnaise in salads, sandwiches, and wraps. My 3 year old cant get enough of it… If it were up to him, he would have it for breakfast, lunch , and dinner.
Hummus can be prepared in many ways so you could totally get creative! I have yet to experiment with flavors but its definitely on my to do list and will definitely post my results if I do. Maybe with red lentils? Or what about roasted pumpkin? yummy endless possibilities!
1 can chickpeas not drained ( organic unsalted preferably Or soak and cook your chickpeas ahead of time)
1/3 cup of tahini
2 Tbsp of fresh lemon juice
2-3 cloves of garlic
1/2 tsp of salt (only if tahini and chickpeas are unsalted or up to taste)
1-2 Tbsp of olive oil *optional
-In a food processor or blender combine all of the ingredients except the olive oil and blend until smooth and creamy. Once smooth add olive oil and blend until incorporated. Top with more olive oil for garnish as you wish or just serve as is.
Keep refrigerated for one week
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