Entry by Myriam: Hi, I’m Miriam, I am a Montrealer, vegan, and I love spending my free time cooking. I am vegan for both ethical and environmental reasons, meaning that I am against the objectification and commodification of animals, and against the pollution that is a result of intensive animal farming. For me it is simply the only way of eating that feels right for me. I joined MTLVEG because I wanted a venue to talk to you about vegan cooking. I’m starting with hummus, which is something that I believe can really improve the world. Who needs mayo when there is delicious hummus around? Ditch that stuff! Vegan cooking CAN be great and my mission is to prove it ☺
Who doesn’t love hummus? Hummus is a great way to spice up sandwiches, veggie burgers, baked potatoes (trust me), and is a must when eating falafels. This recipe is inexpensive, and making your own hummus is much cheaper and much more fun than buying it from the grocery store. By making your own hummus, you get to choose exactly how it will taste based on your preferences. This is a recipe I’ve developed after making hummus several times that I enjoy. If you want to get creative and go off course, remember that there are some essential ingredients to making hummus that really must be included. They are: tahini (Adonis has a lot of different options), chickpeas, water/oil, lemon juice, and cumin (although if you really don’t have any, ground coriander works as well).
Time: 1 hour approx.
- 3-5 cloves of garlic (or more to taste)
- 1/4 of an onion
- 1 tbsp tbsp of olive oil
- 2 tbsp of tahini
- 1 can of chickpeas, the one I used was 540 ml
- 1 lemon’s worth of juice, freshly squeezed preferably (or more to taste)
- 1 tbsp cumin
- 1 tsp ground coriander (or more to taste)
- 2 tbsp olive oil
- ¾ tsp chili powder
- 2/4 tsp black pepper
- 2-6 tbsp of water, depending on desired consistency of the hummus, or more if you are omitting the oil for hummus that is lower in fat
- Wrap garlic, onion and tbsp of olive oil in foil and roast in the oven at 374c for about 30 minutes. *Check on them occasionally to make sure that they do no burn or stick to the tinfoil too much.
- Place your roasted garlic and onion into the food processor with remaining ingredients:
*Make sure all ingredients are distributed fairly throughout the hummus, for example, add the chickpeas gradually at different times over layers of other ingredients. To help distribute all ingredients, a fork or spatula can be used to push them farther down into the food processor.
Optional additions to spice things up:
- 1 tbsp sesame seeds
- Spices such as garam masala, turmeric, or whatever else looks interesting to you
- 1-2 tbsp
- flax seeds for a kick of omega-3
Or use any type of vegetable during the roasting process that sounds interesting to you, maybe some hot pepper!
To make this hummus lower in fat, water can be used to roast the onion and garlic instead, and water can used instead of oil to create the wonderfully smooth hummus texture. If you don’t care though, use the oil, it will taste better.
Hummus fun facts:
Did you know that hummus can be frozen to preserve freshness? If you are going camping anytime soon, put your hummus in the freezer the day before and enjoy your hummus while up north without it going bad. Adding baking soda, or more lemon juice, can also help to keep hummus fresher for longer periods of time.