- Recipes from The Vegan Fork

DIP INTO HUMMUS

Prep Time 20

Cook Time 15

Servings 4 people

265g (1¼ cups) cooked and drained chickpeas(canned, pressure-cooked, or boiled chickpeas all work well)
2 tablespoons whole chickpeas, reserved for garnish
75g (⅓ cup) tahini sesame paste
8g fresh garlic, minced
3–4 tablespoons fresh lemon juice(lemons can vary in acidity, so adjust to taste)
1 heaped teaspoon ground cumin
1/4-12 teaspoon beetroot powder, optional (to give a faint pink tinge)
3 tablespoons extra virgin olive oil, plus extra for serving
2 tablespoons ice water or 1–2 ice cubes
1½ teaspoons salt, or to taste (add gradually and taste as you go)

Add chickpeas, tahini, garlic, lemon juice, cumin, olive oil and salt to a food processor or blender.
Blend until mixture becomes smooth and creamy.
With the motor running slowly drizzle in the ice water 1 tablespoon at a time, until you reach your desired consistency. You're looking for a silky, smooth and creamy texture.
If using ice cubes instead of water drop them in while the motor is running and continue blending until fully melted and incorporated.
Taste and adjust seasoning if needed, adding more lemon juice, salt or garlic to suit your preference.

Toss the chickpeas with the smoked paprika, chipotle powder, turmeric, maple syrup, and oil until evenly coated.
Spread onto a baking tray and roast at 180°C for 10–15 minutes, or until lightly crisp and fragrant.

Transfer the hummus to a serving platter or bowl. Top with the roasted chickpea garnish and lightly drizzle with extra virgin olive oil.
Serve with:
Corn chips or crackers
Warm pita bread or your favourite bread
Fresh vegetable sticks