Vegan Herb Hummus

I have taken the classic hummus dip, made it 100% vegan and packed it with finely chopped fresh mixed herbs. The selection of herbs I leave with you to choose as basically you just add all your favourites and whizz up in the food processor with all the other ingredients. A 100% vegan friendly recipe which contains NO dairy or animal products. Delicious with potato crisps or vegetable crudités.

20 minutes

no cooking - just chill

Ingredients

1 x 400g can chickpeas

- rinsed and drained
1 garlic clove

- crushed
1 capful cider vinegar
2 tablespoons (30 ml) extra-virgin olive oil
Sea salt

- to taste
Plenty of coarsely ground black pepper

- to taste
2 - 3 tablespoons water

- warm (to thin)
Herbs
Large handful of mixed fresh herbs

- finely chopped
Decoration
Extra virgin olive oil

- a heavy glug
Sprinkle sea salt
A few fresh herbs scattered on the top

- finely chopped

Instructions

Make hummus:
01 Place all the ingredients including the herbs into a food processor and pulse until smooth. Taste and adjust as you see fit.
To serve:
02 Dollop into a bowl or on to a plate, top with a heavy glug of extra virgin olive oil and seasonings.
Decorate:
03 Scatter a few finely chopped herbs on the top and serve with potato crisps or vegetable crudités.

Notes

There are no strict rules on the type of fresh herbs to add. Just use a mixture of your favourites. For me this means parsley, sage, thyme and rocket. Please remember though, that FRESH is best.