…but it’s yummy!
I made my own hummus today, with a few tweaks. When I was vegan, hummus was a staple. I had it every day. I haven’t been able to buy it recently because it’s been going up in price as more people discover how awesome it is, and I know store-bought can have some preservatives I don’t want inside me.
So, I made my own, but since I don’t have Tahini and didn’t want to spent like $8 on a jar, I used mustard.
Yes. Mustard. Don’t hate. Appreciate. Especially if you’re allergic to sesame seeds.
Here’s the recipe, my homemade addicts!
Yummus with Mustard
1 can chickpeas
5 teaspoons mustard
4 tablespoons olive oil
3 garlic cloves (or more, if you love garlic. I do)
Lemon juice (I didn’t use it but it’s pretty awesome)
Yeah, so, throw it all into a food processor. Two things here: 1) I didn’t picture the olive oil, but you guys are smart people. I’m sure you can imagine olive oil in my fancy red spoons. 2) I don’t have a food processor. So this is a smoothie maker. It works the same it just takes a little extra effort.
(You can see Justin laying on the floor like a hooligan.)
So, run the food processor/smoothie maker until smooth. And you’re done.
That’s it. Hummus! Hummus for days! Well, this will probably last me two days at the most since I’m an addict.
I topped mine with some paprika.
So there it is. A perfect way to wind down a weekend. Yum yum yum.
I hope all of you had a great weekend, and a wonderful upcoming week!