Hummus is the comfort food to reboost your cooking ego. Throw in it all you have left in the fridge and your guests will be amazed by your cooking skills, even though you consider yourself as the worth cook ever. Its main base are chickpeas and tahini and other than that, let the magic of experimenting to its job.
I remember finding hummus everywhere on the globe. A little stand at a farmers market by the ocean in Goa (with 3 hippies around playing guitar), a hidden Lebanese restaurant in Brooklyn, an illegal party on a rooftop in Barcelona, the list is long. We aren’t talking here about my personal hippies hummus experiments but it would always taste different and great.
Argan oil has a really strong smell and I have always been sceptical about its uses in cooking, I somehow ended up with a bottle, I tried it and loved it. Literally. So what about replacing olive oil with it in hummus for a little twist? If it amazed us once, why it couldn’t twice?
I went for a vegan version of hummus by adding soy milk instead of greek yogourt but other than that, I stand on a regular hummus base. With the soy milk, its consistence is a bit more liquid and the argan oil brings a fancy flavourful touch that’s worth trying.
Hope you guys will love it as much as we did here 🙂
1 can of chickpeas
4 tbsp tahini
2 garlic cloves
juice of 1 lemon
1/2 cup argan oil
1/4 cup soy milk
1 spring onion (for the topping)
2 tsp cumin
1 tsp paprika
salt & pepper
Put all the ingredients in a food processor or a blender and mix it until you get a smooth paste. Chop the spring onion and add it on top.
>>> Serve it will pieces of raw vegetables, as a side for your salads or add it in your sandwiches.