1/4 cup unsweetened nondairy milk, plus a splash or 2 more (best with soy or almond milk)
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon cumin (I like mine super cumin-y)
1 tablespoon garlic powder
1 tablespoon ground red pepper
1 teaspoon salt, or to taste
1 (15-ounce) can chickpeas, rinsed
1. To a blender, add nondairy milk, lemon juice, olive oil, cumin, garlic, red pepper, and salt; blend for a few seconds.
2. Add about half of the chickpeas into the blender; blend on high until creamy. (This is the part where I give it a little taste test and decide which ingredients I may want to add more of, its all up to you!)
3. Add the rest of the rinsed chickpeas and blend again until smooth. Add a splash or 2 more of vegan milk or lemon juice and blend, if needed.
I created this recipe solely as a starter base. Everyone likes their hummus different. I love to be creative with it and make it different every time. For a more traditional tasting hummus, try subbing 1/4 cup of Annie's Goddess Dressing for the vegan milk and ditch the salt. It has a tahini-like taste, and it's much cheaper!
Source of recipe: I wanted to make a simple hummus recipe created from ingredients most people already have in their cupboards. This is just a starter recipe, be creative!