Recipe: Delicious Houmous (vegan)

Delicious, Yuki Yummy fresh and tasty.

Houmous (vegan). Use good-quality chickpeas to give this vegan hummus a really silky feel. It's vegan, gluten-free and essential to any meze or. Hummus is a delicious, creamy, healthy, quick and easy to prepare dip or spread.

Houmous (vegan) A basic chickpea hummus recipe is handy to have on hand and is so healthy and versatile. It can be used as a dip for vegetables, served with crackers, pita chips or bread. Also, use it as a spread for sandwiches, like this Grilled Hummus Sandwich or Red Pepper, Hummus & Avocado Sandwich, or in wraps like this Hummus Veggie Wrap. You can cook Houmous (vegan) using 9 ingredients and 1 steps. Here is how you achieve it.

Ingredients of Houmous (vegan)

  1. You need 500 g of pois chiches cuits.
  2. You need 1 of échalote (ou 1/2 oignon).
  3. It's 1 gousse of d'ail.
  4. You need 1 cs of d'huile d'olive.
  5. Prepare 1 of ou 2 cc selon les goûts de cumin.
  6. Prepare 2 cs of Jus de citron.
  7. It's of Tahin (2 à 4 cs en fonction de vos goûts).
  8. Prepare 1 cs of d'huile de sésame grillé si on en a (ça donne un goût plus corsé).
  9. Prepare au goût of Sel.

This hummus recipe is the best ever! It's a slightly spicy take on a classic recipe and will soon become your go-to hummus recipe! And it's something we eat almost daily. All recipes are vegan or vegetarian and gluten-free or provide you with a gluten-free option.

Houmous (vegan) instructions

  1. Mixer tous les ingrédients et ajouter selon la consistance souhaitée le jus de pois chiches de la boîte qui va donner une texture plus crémeuse. On peut aussi ajouter un peu d'huile ou de citron..

Vegetarian v "Chickpeas - the star ingredient in houmous - are incredibly good for you. What's not to love about hummus? It's a healthy, creamy comfort food that's versatile since it's great as a dip or as a spread on sandwiches and wraps. Check out our favorite easy-to-make hummus recipes. Recipe adapted from Michael Solomonov, via The New York Times and Bon Appetit, and Yotam Ottolenghi.