healthy protein, salty, hearty
Hummus is an all-time favorite in our household. It doesn't even stand a chance of lasting an entire day. My kids devour it with their favorite veggies, such as cucumber and bread. They love being in the process of making it.
It's a simple snack to make when craving something salty. It can be served as an appetizer, for wraps, in a sandwich or as a dip with vegetables. It's so versatile. The recipe itself can be adapted to make different versions of hummus. For example, add a beetroot in it and you got yourself beetroot hummus. Add dried tomatoes, to mix it up for an extra salty and tangy taste.
The recipe at hand is for classic hummus. Play around with it to find out what it is you like. Add a garlic if you like the taste of it or add some extra or less lemon juice. It's really up to you to see what works best for you and your taste buds.
What you'll need.
1 glass jar (350 g) of chickpeas (I use the one from Alnatura)
60 ml (or 4 tbsp) olive oil
juice of 1 lemon or half a lemon depending on your taste
dash of salt
1/2 tsp cumin
2 tsp tahini (sesame paste)
optional: 1 pressed garlic (for kids I recommend to leave out the garlic)
Add all the ingredients in a high mixing cup. Mix with a blender shaft until consistency becomes thick. Add additional salt, lemon, tahini or even garlic depending on your taste! I usually leave out the garlic for my kids. Transfer to a sealed glass container and store in fridge unless you guys gobble it all up at once. P.S. Try my roasted chickpeas as a nice addition to this recipe. Not only does it look nice, but it's absolutely delicious and nutritional!
Enjoy, my fellow foodies.
Photography credit: Emily Faraon Photography