Not your everyday hummus, this Vegan Honey Mustard Hummus is a delicious spin on the classic flavors of the traditional dish.
We love hummus around here. It's great for snacking, school and work lunches, and parties, but the same flavor over and over can get a bit boring. So, to keep things fun and fresh we like to get a little adventurous and try flavor combinations that aren't typical like this Vegan Honey Mustard Hummus.
Chickpeas are a super star because you can do so much with them. Add them to soups, salads, casseroles, bake them for a crispy, healthy snack and don't forget about flour. Chickpea or garbanzo flour is a great high protein flour that is also gluten free and can be used in a variety of ways. Seriously, the possibilities for this humble little legume are endless. That's why this little bean is a staple of our pantry and should be of yours' too.
Chickpeas are of course, the main component of this recipe. To get the sweet flavor of honey mustard without actually using honey I went with my all time favorite sweetener, maple syrup. It really works well for adding that familiar sweetness in honey mustard flavor. The remaining ingredients are found in typical hummus recipes.
- lemon juice
- garlic clove
- dijon mustard
- maple syrup
See recipe card for quantities.
This hummus is super simple to make.
Combine all ingredients into a blender or food processor. Blend until smooth and creamy stopping and scraping the sides of blender as needed.
Serve with pita and veggies.
Hint: Scrap down sides as needed to ensure mixture is evenly blended.
- chickpeas - instead of chickpeas you use a white bean such as cannellini
- Oil - for richness, you can add olive oil, if desired
To make this hummus you will need a food processor. We use this one, but any larger capacity model should work well.
Store hummus in an air tight container in the refrigerator. Good for 2-3 days.
These ingredients don't stand up well to freezing.
After blending, taste and adjust seasoning to your liking. Refrigerating for 1-2 hours before serving will allow flavors to meld for improved taste.
If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
Vegan Honey Mustard Hummus
- Food processor
- 1 ½ cup chickpeas
- ¼ cup tahini
- 1 tablespoon lemon juice
- 1 large garlic clove, peeled
- 2-3 tablespoon dijion mustard
- 1 tablespoon maple syrup
- ¼ cup water
- 1 tsp cumin
- ¼ tsp salt optional
- dash of pepper
- Combine all ingredients into a blender or food processor.1 ½ cup chickpeas, ¼ cup tahini, 1 tablespoon lemon juice, 1 large garlic clove, peeled, 2-3 tablespoon dijion mustard, 1 tablespoon maple syrup, ¼ cup water, 1 teaspoon cumin, ¼ teaspoon salt, dash of pepper
- Blend until smooth and creamy stopping and scraping the sides of blender as needed.
- Serve with pita and veggies.