I have been vegan for almost ten years, which means I’ve eaten an OBSCENE amount of hummus over the years, and msut admit, have gotten sick of the same old same old from time to time.
This hummus is something different, and I love it on toast or a bagel for breakfast topped with some hemp seed. NOM.
In a small saucepan:
- 1/2 cup veg broth (or 1/2 cup water + 1/4 of a bouillon cube 😉 )
- 1/2 cup (preferably raw) cashews
- 1 medium potato
- 1 medium carrot
- 3 cloves garlic
- 1/2 onion or 2 medium shallots
If you use homemeade broth, you’ll have to add a bit of salt or bragg’s soy sauce here.
Simmer the above under very low heat until everything is super soft. About 15 minutes.
Let that cool in a freezer or snowbank.
Once cool, place in a food processor with:
- 1/2 cup nutritional yeast
- 1 cup chickpeas
- 1/4 cup hemp hearts
Eat with crackers like you would hummus, but this really shines on a wrap, sandwhich, or just on a piece of toast topped withmore hemp.