Something that I’ve liked for a long time but definitely started to eat more of when turning completely plant-based is hummus! It’s just so good and can easily be varied with different flavors and ingredients. I use it a lot for my salads, wraps, bowls and so on. I prefer to make my own, since it’s cheaper and mostly tastier. A little trick to make your hummus extra creamy is to peel the chickpeas before putting them into the food processor. It actually makes a big difference in texture and doesn’t take too long or require too much energy.
250 g chickpeas, pre-boiled.
1 big clove of garlic or 2 small ones
1.5 tbsp tahini (make sure to use tahini with sesame seeds as the only ingredient)
1/2 lemon, (the juice!)
1/2 dl – 1 dl of water, depending on how creamy you want your hummus
1 tsp paprika powder
1/2 tsp cumin powder
Salt, pepper, chili according to taste.
1. Rinse the chickpeas.
Extract the peels from the chickpeas for an extra creamy hummus!
Put the chickpeas in a big bowl of cold water and carefully squeeze the peels off.
2. Blend all the ingredients in a food processor until you have a soft and creamy hummus.
3. Plate the hummus in a bowl and top with paprika powder, chiliflakes or fresh herbs.
Enjoy with freshly baked bread, in a salad or why not in a wrap!