Cider Hummus with Olives


Amuse Bouche

“A Vegan Feast”

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So I started off with a basic hummus recipe years ago and then decided that it was too bland for my taste. I was just starting to appreciate the value of Apple Cider Vinegar and had used it in vegan cheeses as a substitute for lemon juice and thought that I would try it with hummus as well. And it worked!! Apple Cider Vinegar is just a magic potion. Throw it into anything and an owl comes and sits on your shoulder and congratulates you on your work. But I also had to amp up the garlic content and throw in some masala because thats what happens when you’re Indian. Really you can substitute the masala with any kind of spice mix or herbs that you prefer. Hummus is forgiving and really allows you to play with ingredients.

Cider Hummus

Makes about two cups

1 15 oz Can of Chickpeas Washed and Drained

1/4 Cup Water

1/4 Cup Apple Cider Vinegar

1/4 Tahini

4 Cloves of Garlic

1 Tbsp Garam Masala

1 Tbsp Olive Oil + 1 Tbsp Olive Oil to drizzle on top

1 Tsp Smoked Paprika


Wash and drain the chickpeas. Add all of the ingredients into a blender except 1 Tbsp of olive oil and the smoked paprika. Blend for about thirty seconds and then take a spatula and push everything down from the sides. Blend for another thirty seconds. Push down the sides. Blend for another thirty seconds. It should be the right consistency depending on your blender. If you want it creamier then keep going. But I like some texture in my hummus. Pour into a bowl and then drizzle the remaining tablespoon of olive oil on top. Sprinkle the smoked paprika on top. You can refrigerate this for a while so that the garlic completely blends in and its a more mellow taste then. Or just serve it fresh with an assortment of olives and dried fruit.