Hummus

In this season with an abundance of fresh vegetables available, you can enjoy them raw with a great dip. Hummus is my most favourite dip in the whole wide world and I could easily exist on just hummus and fresh carrot sticks for months. I’ve included my base recipe using store bought tahini below with a few variation ideas.

Hummus

2014-03-31 19:38:32

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DL and ML

1. 4 dl / 400 ml chickpeas, cooked
2. 2 pcs garlic cloves
3. 7 tbsp tahini, firm
4. 1,5 tbsp lemon juice
5. 0,5 - 1 dl / 50 - 100 ml rapeseed oil
6. 1 - 2 dl / 100 - 200 ml of water
7. sea salt to taste

US cups

1. 1,6 cups chickpeas, cooked
2. 2 pcs garlic cloves
3. 7 tbsp tahini, firm
4. 1,5 tbsp lemon juice
5. 0,2 - 0,4 cups rapeseed oil
6. 0,4 - 0,8 cups of water
7. sea salt to taste

Instructions

1. Mix chickpeas, tahini and garlic cloves in a food processor.
2. Add lemon juice and oil, continue to blend.
3. Add a pinch of salt.
4. Add desired amount of water while the food processor is still running, through the opening in the lid - until the hummus has reached a thickness that you prefer.
5. Taste the hummus and add more salt if prefered.

To create a variation of different flavoured hummus you can try to add one of the following ingredients to a batch of hummus

1. Fresh Coriander
2. Jalapenos
3. Smoked paprika powder
4. Sun-dried tomatoes and black olives
5. Note: Use less tahini and more water for a thinner hummus.
6. If desired remove the oil and reduce the amount of tahini for a slimmer version of the hummus.

By Veronica Stenberg / Elegantly Vegan

Elegantly Vegan http://elegantlyvegan.com/wpui/