This classic raw vegan hummus recipe is packed with 9 grams of protein and 9 grams of fiber per serving. Pair it with raw veggies for a filling snack.
Servings Prep Time
9servings 10minutes
Servings Prep Time
9servings 10minutes
Hummus Ingredients
Veggies for Dipping
Ingredient Prep
  1. Slice carrots and cut up broccoli (or other veggies) for dipping.
  2. Drain the liquid from the chickpeas (garbanzo beans) into a bowl or measuring cup and save.
  3. Peel the garlic cloves.
  4. Put the steel blade in your food processor (not the shredder blade).
Let’s Cook
  1. Turn on the food processor and drop the garlic down the feed tube. Process until it’s minced well.
  2. Take the lid off of the food processor and add the chickpeas, salt, tahini, lemon juice, Tabasco and 1/2 cup of reserved chickpea liquid. Process until it’s coarsely pureed.
  3. Taste it to make sure it’s good. Always taste test while cooking and before serving.
  4. Serve with your favorite chips or veggies.
Recipe Notes

Serving size is about 1/3 cup of hummus and 1 cup of veggies.

Hummus is a high calorie snack, especially if you eat it with pita chips, so be careful not to overdo it. That’ll be difficult with the supreme deliciousness of this classic vegan hummus recipe.

Inspired by Ina Garten at Food Network.