‘What is the best vegan hummus?’ This is an often debated question for vegans around the world. Some of you would say that making hummus is easy, and others would say it’s a tedious process.
This is quite simply because you can’t beat store-bought hummus for the taste. The problem is with the small detail of oil. If you try to make the best hummus recipe, then the oil factor is an important step to think about. You must be able to use natural, healthy and vegan fats in hummus. Here’s the best vegan hummus I’ve made and eaten so far.
What is the best vegan hummus?
The best vegan hummus has more than one layer, each made with different ingredients. If you already have the basics of hummus already, you can make the best vegan hummus by adding some of the following items.
Tahini (ground sesame seeds): This is the major ingredient in hummus. I prefer to use roasted sesame oil, as the flavour is already good. There’s a sweet flavour and a kick to this taste that I like. It’s neutral in taste, so the ingredients will be able to shine.
Lemon juice: As with any acid-based dips, I use lemons for this. It balances the mixture in a warm and tasty way. I don’t like to use fresh lemon, as it will give off an intense aroma to the hummus. A lemon juice-based drink is much better. It will also not dry out the mixture like you might with fresh lemon.
Cumin: It’s the third major ingredient. A good amount of cumin can bring out the flavour of the tahini. It’s one of the best spices for most anything that’s sour or vinegary. I use ground cumin in this recipe because it’s better than dry cumin. Dry cumin is hard to crush properly. As a bonus, using ground cumin allows the tahini to have a great soft texture.
Garlic: All you have to do is add garlic and let it sit. It doesn’t require too much effort to add in a nice touch. If you already have a garlic pesto from your local grocery store, then feel free to use that instead of ground garlic. You can always add ground garlic if you wish.
Flax seed: This is added in a small amount as a flax meal. I don’t use wheat flour here as it’s easier to make the best vegan hummus if you have it. The oil is already included, but you can add in a spoonful of sesame seeds for a nice taste and to create a texture that is more similar to a hummus from store-bought hummus.
The following ingredients are what I use in this recipe:
- 2 cups of cooked chickpeas
- 2 cloves of garlic
- 3-4 tablespoons of ground cumin
- 1 tbsp of lemon juice
- ½ cup of tahini
- ½ cup of flax meal
- ½ cup of water
- Salt to taste
- Olive oil for drizzling
- 1 tsp of black sesame seeds
- A pinch of cayenne pepper
- A pinch of turmeric
- A pinch of paprika
- An optional spoon of sesame seeds
- Freshly cracked black pepper
- A blender
- In a blender, add chickpeas, garlic, and cumin.
- Blend well.
- Next, add the tahini and lemon juice.
- Combine the two until the mixture is smooth.
- Add the flax meal, water, and a pinch of salt.
- Pulse the ingredients to combine.
- Add the olive oil, sesame seeds, cayenne pepper, turmeric, paprika, and black pepper.
- Pour the mixture into a shallow bowl.
- If you’re using sesame seeds, sprinkle them over the top. You can add more sesame seeds if you wish. If you want more flavor, you can add some cayenne pepper as well.
- Add a tiny bit of the olive oil to the mixture, and then stir it well.
- The mixture should get bubbly.
- Serve the mixture immediately.
- If you have leftover hummus, let it stay in the fridge for up to three days. It will keep its taste even longer.