I’m a big fan of the hummus dinner, mostly during weeknights. My lemony hummus recipe is one of my favorites. It’s so easy to make and all you need to do is add a couple crackers, a stack of veggies and dinner is served #BAM ! We have to learn to appreciate little things in life, and for me, this is one of them! Bon appétit !
Vegan | To go | Cheap
For the hummus
2 1/2 cups cooked chickpeas
4 tbsp. of tahini
2 garlic cloves
3 tbsp. of water
Juice of a lemon
Zest of a lemon
A pinch red pepper flakes (to taste)
1/2 tsp. ground cumin
Salt and Pepper to taste
- In a food processor, add all the ingredients for the hummus.
- Mix for a couple minutes, or until well combined.
- Serve with vegetables, some crackers or even with homemade tortilla bread.
The hummus can be kept in the fridge, in a sealed container for 3 to 4 days.