Hummus
Most people think that making hummus is a difficult job. But noting could be further from the truth. After rinsing a pot of chickpeas with water, the only thing that is left to do is combining chickpeas, lemon juice, garlic and tahini in a food processor and blend to a creamy puree. This hummus is free of preservatives, potato or corn starch and E-numbers and tastes way better than any hummus sold in a store.
So don't hesitate to make your own hummus!
6 servings
Ingredients
- 2 bulbs garlic
- ½ teaspoon coconut oil
- 350 g chickpeas
- 1 lemon
- 2 tbsp tahini
- 4 stalks fresh thyme
- sea salt and ground pepper
Preparation
- Preheat oven to 180 degrees.
- Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.
- Divide ½ a teaspoon coconut oil over the exposed surface of the garlic, letting the oil sink down into the cloves.
- After 40 minutes, begin checking the garlic. The garlic is done when a center clove is completely soft when pierced with a paring knife.
- Let the garlic cool slightly. Press on the bottom of a clove to push it out of its paper.
- Combine garlic, chickpeas, tahini, lemon juice, sea salt and pepper and blend until a smooth mixture, add 1-2 teaspoons of water if needed.
- Keep the hummus in a container, mix in thyme or one of these variations:
- sundried tomato and coriander
- basil and pine nuts
- paprika powder
- fresh mint leaves
- red pepper (spicy hummus)
- wasabi pasta
Hummus can be kept in fridge for at least 5 days.
Enjoy!
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