Looking to try Veganuary without overspending?
Chef Sue Gajathar’s easy, cost-conscious recipes prove that plant-based cooking can be both delicious and affordable.
From quick breakfasts to hearty dinners, these recipes are designed to help you eat well while keeping costs low.
Simple, perfect hummus
Makes about 2 cups
Ingredients
- 1 can of chickpeas or 2 cups of boiled chickpeas
- 3tbsp good-quality tahini (optional)
- 3tbsp fresh lemon juice
- 1 small garlic clove, minced
- ¼ tsp ground cumin
- Salt to taste
- Crackle of pepper
- 3 – 4 ice cubes
- 2 – 4 tbsp cold water
- 3tbsp olive oil
- For serving: Extra virgin olive oil, paprika, and/or chopped parsley
Method
The secret step: Drain and rinse your chickpeas. Then, add them to a large bowl with plenty of water. Gently rub them between your hands – the skins will start to float to the top! Pour off the skins. It’s tedious but so worth it for that silky texture.
Blend the base: In your food processor, combine the tahini and fresh lemon juice. Blend for a minute. Add flavours: Add the minced garlic, cumin, salt and pepper. Blend again until smooth.
Incorporate chickpeas: Add the peeled chickpeas to the food processor. Blend for a few minutes, stopping to scrape down the sides. It will be thick and still a bit gritty. The ice cube trick: While the processor is running, add the ice cubes, one at a time.
The ice cools down the mixture, helping it emulsify and become fluffy instead of gummy.
With the processor still running, stream in the cold water, one tablespoon at a time, until you reach your perfect, smooth, creamy consistency.
Taste and adjust seasoning – maybe more salt or lemon juice? Transfer to a bowl, make a swoosh with the back of a spoon, and drizzle generously with olive oil.
Sprinkle with paprika for that classic finish.
Source: IOL
