Lemon Caper Hummus Vegan Plant-Based Oil-Free Recipe
This Lemon Caper Hummus is light, lemony, tasty, oil-free, and so easy to make. I had it on cucumbers tonight but will use it in a salad dressing tomorrow.
What ARE Capers, anyway?!
When I was a kid, I thought capers were some sort of fish, like anchovies. They were round and so I imagined they were kind of like pickled tadpoles or something.
Thankfully, they’re not. Capers are actually flower buds of the Caper Bush which grows in the same Mediterranean areas olives grow.
The bush they grow on is sometimes called a Finders Rose and it’s lovely.
I came home after visiting the local art school. I was picking up some pottery I’d made a few weeks back. And when I got home I was hungry and tired and this went together in less than five minutes. It’s good as a sandwich spread, on crackers, or any kind of veggie.
There’s my tree mugs in the background. What a fun class.
This hummus is totally oil-free, btw, yet still manages to be creamy.
I heart it.
Lemon Caper Hummus
This lemon caper hummus lemony, tasty, creamy, and so easy to make.
- 1 can garbanzo beans
- 1/4 cup aquafaba bean liquid
- 2 tbsp lemon juice
- 1 tbsp capers
- 1 tbsp caper brine
- 1/2 tsp red pepper flakes
- salt to taste
- pepper to taste
- 1 tbsp chopped capers
Place all ingredients in a high speed blender and process until very smooth and creamy. Garnish with chopped capers and a few red pepper flakes.
If you really like hummus, you might like …
A sweet, chocolaty dessert hummus that is so simple and blends up in just a few minutes.