Hummus the Two Vegan Way


  • 2 cups Chickpeas (soaked and pre-cooked or canned)
  • 1/4c Reserved water from Chickpeas
  • 1/4c Tahini
  • 2 tbsp Fresh lemon juice
  • 1-2 tbsp Extra virgin olive oil
  • 1-2 Cloves garlic
  • Cayenne pepper (optional)
  • Cumin (optional)


Pulse tahini, half of the reserved water, lemon juice and garlic in the food processor. This is the trick to creating a tahini dressing which will be thick and creamy and is the secret for making rich and smooth hummus. If the mixture stiffens, add the remaining water. Next slowly add the chick peas while pulsing until you reached the desired texture.

Hummus is delicious as a spread on bread or chips or pretzels… BUT… you can also use it to dip vegetables as a healthier alternative. We also love to put a layer in our collard green wraps before adding grains and/or tempeh and beans. All in all, its great on everything!

Add cayenne for a nice spicy flavored dip, Cumin for a more savory flavor, or extra lemon for a nice refreshing taste. It’s also fun to add roasted garlic and onion for a caramelized flavor.

We garnish our hummus with extra tahini sauce, cilantro and paprika!!! Betayavon! Bon Appetite!