A classic hummus is naturally vegan. Hummus is always based on a creamy smooth blend of chickpeas and tahini (toasted sesame seed paste). Garlic, salt and other ingredients are classic additions, but this is a highly flexible recipe with many substitutions and additions possible.
There is plenty of fat from the sesame seeds, you really don’t need any olive oil.
Soak the chickpeas overnight in 3 cups of water
Chop the garlic, mushrooms and shallot
Heat the sesame seeds in a non-stick pan on medium heat, taking care not to brown them
When the sesame starts releasing oil, turn heat off and move the seeds to a bowl to cool
Use the hot pan to toast the cumin for a minute, move to a bowl to cool
Place the garlic in the pan and add a small amount of water to saute on high heat
Add the bean paste, mushrooms, chickpeas, and the chickpea water (aquafaba) to the pan, and boil until the mushrooms are cooked.
Leave the pan to cool for 30 minutes or near room temperature
Blend the sesame and cumin to a fine powder
Add the chopped shallot, lime juice, coriander and the cooled mixture from the pan and blend
Add water as necessary to make a creamy paste
Chill and serve
8 servings
1/2 cup
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.