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Hummus lovers, try this vegan hummus recipe!

IMG-7472When I was in high school, I worked at a fancy wine and cheese restaurant that made delicious hummus. I have committed it to memory as if it were the secret Coca Cola recipe. It’s simple enough to make in your dorm, if you have access to a blender or food processor, and only has a few ingredients. Because we used to make the hummus with industrial sized cans that were as big as my head, I have modified the recipe accordingly. Unless you love hummus that much. Hella protein.

You will need:

1 can of chickpeas

1/4 cup of olive oil

1/2  tablespoon of salt

1/2 of a lemon, juiced

1 teaspoon of paprika

1 teaspoon of garlic (optional!)

So firstly, you’re going to want to drain the liquid from the chickpeas and rinse them off, because they smell like they’ve been soaking in other chickpea juices. Yum! After you’ve drained and rinsed, toss em’ in the food processor. Also put in the salt, lemon, paprika, and optional garlic.

This part gets a little bit more complicated, and requires some patience. Equally allocate the olive oil to the chickpeas, by pouring the olive oil in slowly, while the processor is on, or in increments by turning the processor off and pouring in a little each time.

After the olive oil has been slowly poured in, let the processor run for a few minutes to make sure there are no chickpea chunks. Sometimes it will get stuck; turn it off and break up the blockage.

From there, it is ready to be tasted! I like a nice firm texture that is not too creamy, sort of matching the consistency of a whipped frosting. If it’s falling off the spoon, you may have used too much olive oil. As well, the salt, lemon, paprika, garlic can be adjusted by adding a pinch more.

To serve the dish, it can be alone, or with toppings like peppadew peppers, feta, onion and more olive oil. Pita bread, french bread, carrots and celery make great additions to dip into the hummus.