Vegan Daily Lunch for January 5, 2013: Vegetable Soup and Hummus

vegan vegetable soup, hummus

ZOMG I love hummus. Anyone who has never made hummus: it is SO EASY and tastes so much better than grocery store hummus! Not to mention it is way, way cheaper.



1 15 oz can chickpeas, rinsed and drained
2 cloves garlic, roughly chopped
1/3 cup tahini (sesame seed paste) or 1/3 cup sesame seeds
Juice of 1/2 a lemon
Olive oil, to taste
Salt, to taste
Optional: sprinkle of paprika


Combine all ingredients in a blender and pulse. If mixture is too thick, add water 1/4 cup at a time and blend until it is the consistency of applesauce.

Serve with pita bread or raw vegetables.


6 cups water
2 vegan broth cubes and/or salt to taste
1/2 an onion, minced
1 large or 2 small carrots, peeled and chopped
2 potatoes, chopped
2-3 legs celery, chopped

Fry the onions in the bottom of a large soup pot. Add water and chopped vegetables. Simmer until vegetables are tender, which can be anywhere from 30-50 minutes depending on how small you chopped the vegetables.

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