Move over, guacamole: loaded hummus is the new snack of choice. More often than not I am asked, “What does a vegan snack on?” It’s many of the same snacks that a non-vegan enjoys. My first answer is always hummus and guacamole (get my recipe for green pea guacamole here). This loaded hummus is a game-changing snack.
The base of my loaded hummus recipe is bright, creamy, and garlicky. The toppings add a pop of flavour to every bite (and are nice to look at) served with pita, chips, or veggies. When you’re making your hummus, be sure to peel the chickpeas. It takes a little more effort but trust me, it’s worth it.
Hummus is one of the most ancient foods deriving from the Middle East. More specifically, the first hummus was discovered in 13th-century Egypt. In fact, hummus means “chickpeas” in Arabic. Hummus is low in saturated fat, high in fibre and protein, and offers complex carbs. This makes it for a great replacement for a sandwich spread.
And don’t forget: keep the aquafaba (can water) to use for many recipes instead of egg whites.
Loaded Hummus from Susan Cooks Vegan
Time: 10 minutes
Makes: 4 servings
- 1 567-ml can of chickpeas (drained, peeled, and rinsed)
- ½ cup tahini
- 3 or 4 tablespoons fresh-squeezed lemon juice
- 3 small cloves garlic (roughly chopped)
- 1 teaspoon salt, more to taste if needed
- 2 tablespoons olive oil
- Water as needed
- Roasted chickpeas
- Red onion (thinly sliced)
- Sun-dried tomatoes (chopped)
- Almond or cashew feta
- Roasted garlic
- Fresh parsley
- Drain, rinse, and peel the chickpeas.
- Blend them by themselves in a food processor for two minutes, until they become powdery clumps.
- Scrape down the sides and blend again until everything is the same consistency.
- Add the tahini, lemon juice, garlic, salt, and olive oil. Blend until smooth. With the machine running, drizzle in one tablespoon of water at a time until you’ve achieved a light, smooth, creamy mixture.
- Taste and adjust seasoning if needed.
- Top with your desired toppings.
- Serve with pita, chips, or veggies.