Vegan Hummus


Quick and easy this recipe is really great for a snack. It keeps well refrigerated, it’s healthy and when you use extra hot cayenne pepper it has an awesome kick to it! Serve with crackers or vegetable sticks, carrot, zucchini, celery, etc.


  • 1 can chickpeas (drained and rinsed)
  • ⅓ cup tahini (sesame paste)
  • 2 tbsp. olive oil
  • 3 tbsp. lemon juice
  • 2 garlic cloves (minced)
  • soy milk
  • cumin
  • cayenne pepper (extra hot)
  • salt


In a food processor or bowl if using a handheld mixer combine chickpeas and garlic, processing until smooth. Add Tahini and mix well. Add the oil, lemon juice and enough soy milk to get the desired consistency. Mix again, adding the salt, cumin and cayenne to taste. Enjoy!

Note: Properly covered, this will keep refrigerated for 3 to 4 days.

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