Prep 15 mins
Cook 0 mins
I don't know how conventional this hummus recipe is, but it sure is delicious! If you're sick of bland, insipid, and totally uninspiring hummus, this should make you and your taste buds happy. It works as a vegetable dip, as a spread, or in sandwiches.
- 473.18 ml chickpeas, drained and rinsed
- 29.58 ml smooth cashew butter (almond butter works too)
- 1 large garlic clove
- 78.07 ml olive oil
- 59.14 ml lemon juice
- 4.92 ml black pepper
- 4.92 ml coriander
- 4.92 ml cumin
- 4.92 ml fennel seed
- 1.23 ml paprika
- 1.23 ml cayenne pepper
- 44.37 ml water
- Put all the ingredients in the food processor and blend until smooth. Refrigerate for up to 4 days.
I needed another vegan recipe for a holiday party and gave this one a try since I had all the ingredients on hand. I couldn't have been happier with the results. We found it perfectly spiced- not too hot. Thank you bilious-pigeon.
Irresistable- great on pita, with veggies; just plain yummy. I may slightly reduce the cayenne, as my mom found it a tad hot, I think. But I find it warming! Thanks for posting!
I love Hummus and make it often. I never would have thought of adding fennel seed. Very original and delicious.