Vegans love hummus. Here’s my recipe:



  • 1 can chickpeas 
  • 4 tbs tahini
  • 1/4 cup water (add more if needed)
  • 2 garlic cloves
  • juice of 2 lemons
  • 1 tsp cumin
  • 1 tbs roasted pine nuts
  • pinch of himalayan/sea salt



  1. Place all ingredients in food processor and blend until mixed through.
  2. Garnish with chick peas, chopped parsley and a sprinkle of smoked paprika.
  3. Serve with pitta bread or raw veggie sticks (carrots, celery)
  4. Store in an airtight container in refrigerator for up to a week.

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