There's always plenty of fresh hummus being made over at the PUL headquarters.
It's just such a staple in our home, but I like to vary it up every so often so I don't get bored of it.
Lately, this one has been my go-to hummus recipe - it's super flavourful and made creamy without the need for a tonne of oil.
Why is it artisan? Because it calls for some really interesting ingredients for a hummus recipe! But trust me, the flavours go so well together, and the add-ins are what give it such a depth of flavour.
You'll see I enjoyed mine with a nourish bowl, but often I enjoy it in sandwich or wrap too. Yumm-o!
Pro tip: although optional, you can add some pre-soaked sunflower seeds to the hummus to increase that good ol' protein. Read more about protein sources for vegans in this PUL article.
Creamy Artisan Hummus
▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free
Yield: approx. 2 cups
Prep Time: 10 min
Total Time: 10 min
2 cloves garlic
1 lemon, juiced
1/4 cup (60 g) tahini (sesame seed paste)
1 Tbsp (15 mL) water
1 Tbsp (15 mL) olive oil*
1 tsp (5 mL) balsamic vinegar*
1 tsp (5 mL) soy sauce (tamari if GF)*
1 tsp (5 g) sambal (or other hot sauce)
1/2 tsp (2.5 g) cumin
1/2 tsp (2.5 g) paprika
2 cup (330 g) chickpeas (garbanzo beans)*
1/4 cup (40 g) sunflower seeds, soaked 2 hours or overnight (optional)**
Place all ingredients except for the chickpeas in a food processor and blend on high until well combined. Then add the chickpeas and blend on high again, stopping occasionally to scrape the sides. Continue until the chickpeas are well blended and a smooth consistency is achieved.
If you’d like the consistency to be creamier, add 1-2 Tbsp more tahini. If you’d like more zest, add more lemon juice.
Plate, sprinkle on garnish, and serve.
*If cooking beans from scratch, this is about 1 cup (200 g) dry chickpeas. If you are cooking your own chickpeas, add the extra of the following liquids to achieve the same creaminess as you would find when using canned or jarred chickpeas: 1 more Tbsp (15 mL) olive oil, 1 more tsp (5mL) balsamic vinegar, and 1 more tsp (5 mL) soy sauce. If using canned chickpeas, be sure to rinse first to remove excess salt.
**If using sunflower seeds, you may need to add some more liquid to thin out the hummus and make it more creamy. We suggest an extra 1-2 tsp soy sauce and 1 Tbsp water.
Variations: add additional spices if desired, such as basil, while blending to vary flavours. Get creative with this one!
Speed-it-up: using canned chickpeas speeds up the process.
Storage: store in an air-tight container in the fridge for up to one week.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes