Creamy Hummus

This easy hummus recipe was adapted from the excellent vegan cookbook, How It All Vegan by Sarah Kramer and Tanya Barnard .

Ingredients

• 5 cloves fresh garlic (use a garlic press)
• splash of olive oil
• 2 1/2 cups cooked or canned chickpeas (aka: garbanzo beans)
• 1/2 cup tahini
• 1 1/2 Tbsp Braggs or soy sauce
• 1/4 cup water
• 1/4 cup apple cider vinegar
• 1/4 cup chopped parsley
• 1 tsp cumin
• 1 tsp salt
• 1/4 tsp cayenne pepper

Directions

Dump all ingredients into food processor. Process for a few minutes until smooth. Use a spatula to scrape the sides. Process again for a few minutes.

Enjoy as a chip dip or sandwich spread. For a traditional hummus dish, eat with a flatbread with olive oil drizzled on top.

Tahini is like peanut butter, but made from sesame seeds.

Bragg's Liquid Aminos is an nutritional alternative to soy sauce. Made from organic soybeans, it is low in sodium, it is made without heating and fermenting.