Lemon-Thyme Hummus Recipe
By Batch Cooking Club
🔪Prep Time: 10 minutes
2 15-oz can chickpeas, drained (reserve the liquid)
4 cloves garlic
juice of 2 medium lemons
½ cup tahini
1 tsp salt
1 tsp fresh thyme
1Blend all the ingredients in a food processor or blender.
2Slowly add ½ cup of the reserved chickpea liquid. Add more as needed to thin to desired consistency.
3Taste and add more salt as needed.
4Spoiler Alert: Lemon-Thyme Hummus will stay fresh in an air-tight container in the refrigerator for a week.
5Batch it up! Lemon-Thyme Hummus is a tasty spread on sandwiches and wraps. It also makes a great dip with vegetables and crackers.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.