Vegan Hummus Recipe from Caro's cookbook

Our founder Caro recently published her new cookbook all about oats. To give you a little insight and a foretaste of the book, we'll tell you one of the 50 delicious recipes. Since the recipe was particularly well received by the many test eaters and our team, today there is a vegan hummus recipe, prepared with a creamy oat cream that simply makes the hummus recipe even creamier. Our team says: “Best hummus recipe there is!” – if that’s not an announcement, we don't know what is!

Making hummus without a good recipe is not a good idea. When it comes to hummus, it's all about which ingredients are mixed, when and for how long. The special thing about Caro's recipe for hummus is of course our oat hero. This time not in the form of oat flakes, but oat cream. Of course, our hummus recipe is made with tahini (sesame paste). It has a slightly bitter taste and complements the sweet oat cream perfectly.

Ingredients

60ml tahini (sesame paste)
Juice of 1 lemon
50ml oat drink
4 tbsp oat cream
1 garlic clove, finely chopped
2 tbsp olive oil
½ tsp ground cumin
1 ½ tsp salt
1 can of chickpeas (400 g filling weight)

Aside from that:

Olive Oil
Sweet paprika powder
Sesame and fresh parsley

 

Preparation

First, puree the tahini with lemon juice at the highest setting in a food processor or with a hand blender.

In the second step, add oat drink and oat cream. After 2-3 minutes of blending, add garlic, olive oil and spices and blend again for 1 minute.

Drain the chickpeas, add them and mix everything in the food processor for 2-3 minutes to form a homogeneous mass. If it's too thick, simply mix in more oat drink. The hummus should be wonderfully creamy at the end.

Arrange in a nice bowl, drizzle with olive oil and garnish with paprika, sesame seeds and freshly chopped parsley.

Caro's tip: Serve with crackers or my oat spelled rolls. In addition to the recipe for hummus, you will also find a recipe for oat spelled rolls in Caro's new cookbook .