Easy Hummus

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This easy homemade hummus is the perfect complement to our pumpkin falafel and charred aubergine tomato dip. Made with soaked chickpeas, tahini, and fresh lemon juice, it adds a creamy, rich layer to the dish, balancing the smoky flavors of the aubergine and the hearty, pumpkin falafel. Together, they create a delicious, plant-based trio that’s perfect for fall feasting.

Author: ChloeG
Prep Time: 10
Total Time: 15

Ingredients

Units Scale

1 cup dried chickpeas (soaked overnight)
3 tbsp tahini
2 tbsp olive oil
2 cloves garlic
Juice of 1 lemon
1 tsp ground cumin
1/2 tsp salt (or to taste)
1/4 cup water (or more, depending on desired consistency)
Paprika (for garnish)
Extra olive oil (for drizzling)

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Instructions

Prepare the Chickpeas:
- Drain the soaked chickpeas and place them in a large pot. Cover with water and bring to a boil. Lower the heat and simmer for 45–60 minutes or until the chickpeas are soft and tender.
- Drain the cooked chickpeas, reserving some of the cooking liquid.
Blend the Hummus:
- In a food processor, add the cooked chickpeas, tahini, olive oil, garlic, lemon juice, cumin, and salt.
- Blend on high, gradually adding water or the reserved cooking liquid until you achieve a smooth and creamy consistency.
Adjust Seasoning:
- Taste the hummus and adjust seasoning by adding more salt, lemon juice, or cumin if needed.

Nutrition

Serving Size: full batch
Calories: 1117
Sugar: 16.1
Sodium: 1670mg
Fat: 53
Carbohydrates: 139
Fiber: 39
Protein: 47

Find it online: https://meetthevegans.com/blog/cozy-fall-feast-pumpkin-falafel-with-burnt-tomato-aubergine-dip-hummus-tahini/