Hummus needs no introduction. It’s a staple in my plant-based diet and this particular recipe is my go-to one. It’s stunning how creamy the hummus comes out without adding any oil to it. Here I show you three different ways in which it can be enjoyed as breakfast with your coffee or tea. They don’t rule out any other way you would want to eat it though, such as to make sandwiches, dips, nourish bowls, salad dressing, etc.
Ingredients to make Classic Hummus:
2 cups boiled chickpeas
1/4 cup tahini
Juice from a lemon or two
Salt to taste (start from 1/4 tsp)
4 cubes of ice
Method: Blend everything in a food processor stopping in between to scrape sides till it’s silky smooth. Taste and adjust tahini, salt and lemon per your liking. Watch highlights on how I make it.
Depending upon the serving size you are preparing, I would say adjust quantities of ingredients accordingly. In a tsp of olive oil, sautè a cup of mushrooms sliced. Add a tsp of soy sauce, salt & pepper to taste. Cook till they are done and plate out to top on your hummus toast.
Hummus on Toast:
Spread hummus on prepared slices of bread, top it with prepared mushrooms and enjoy. Another way is to garnish the hummus toast with sprouts and chilli flakes. And yet another way is to top with some bruschetta style Tomatoes and fresh basil leaves.
Get creative with your Hummus toast as you please. Add paprika or cumin powder or any other herb or spice of choice. I love using za’atar on this Hummus. Use un-toasted bread if you like. The idea is to share some inspirational options for a healthy vegan breakfast.
This Hummus can be stored in an airtight container in the fridge for up to 3 days.
Recipe earlier featured on @ecoseekers
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