For more delicious plant based recipes by Nick of @inspiredbynick, check out his blog here!
- 1 can chickpeas, drained (save the aquafaba liquid)
- 2 tablespoons coconut yogurt
- 2 tablespoons tahini
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- juice of 1/2 lemon
- salt, to taste
Combine all your ingredients in a high speed blender or food processor and blend until smooth and creamy.
Store in an airtight container and place in the fridge for up to a week.
Homemade Beet Hummus
1 can of strained chickpeas
3 tbsp of olive oil
2 cloves of garlic
Juice of half a lemon
1 beet, peeled, boiled
Salt and pepper, added as desired
Combine the chickpeas, olive oil, and mashed garlic cloves into a blender or food processor
Add in the juice of half a lemon, add more for taste.
Toss in your shredded beet along with a dash of salt and pepper. Blend until smooth.
Roasted Spicy Chickpeas
1 can chickpeas
4 tbsp olive oil
1/4 tsp curry
1/4 tsp cumin
1/4 tsp chili powder
Toss all ingredients together in a bowl. Spread onto a lined baking sheet and bake at 400F for 45 minutes, stirring occasionally.
12 grain bread, toasted
Spread your toasts with the beet hummus. Top with sliced avocado and sprinkle with crispy chickpeas. Enjoy!