GF, DF, EF, VG I am a huge fan of hummus. It's yummy and filling. When we lived in Dubai, I totally fell in love with how tasty and versatile hummus is. We have it as a snack, with raw veggies, or for lunch, with oven-baked vegetables and bread, for example.
Chickpeas, which make the base of every classic hummus recipe, support satiety, weight loss, and blood sugar regulation. They are also said to aid digestion and can lower cholesterol.
In this recipe, I used canned chickpeas for convenience (sometimes, they are available in glass jars as well, which is better). You can however also get dried chickpeas and cook them according to instructions.
Tahini is another key ingredient used in this hummus recipe. Tahini is a paste made from ground sesame seeds. It is said to support skin and muscle health and I personally love the taste of it.
Ingredients:
- 60ml freshly pressed lemon juice - 60ml tahini - 2 Tbsp olive oil - 1/2 Tsp salt (or according to taste) - 1 can (or better, 1 glass jar) chickpeas - 2-3 Tbsp water - spices, according to taste: cumin (ground), garlic (ground or fresh), paprika (ground)
Instructions:
This hummus recipe is extremely easy to make and requires only a few ingredients. You can also cover it and keep in in the fridge for the next day.
1. Add the lemon juice and tahini to a food processor (or a bowl if you use a hand blender). Mix. 2. Add the remaining ingredients, except for the water. Mix again. You can keep a few chickpeas out for decoration at the end. 3. Slowly add 2 to 3 Tbsp of water until the consistency of your hummus is creamy and fluffy. 4. Before you serve the hummus, just add a drizzle of olive oil, some chickpeas and a bit of ground paprika. Enjoy!
