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

DL and ML
- 4 dl / 400 ml chickpeas, cooked
- 2 pcs garlic cloves
- 7 tbsp tahini, firm
- 1,5 tbsp lemon juice
- 0,5 - 1 dl / 50 - 100 ml rapeseed oil
- 1 - 2 dl / 100 - 200 ml of water
- sea salt to taste
US cups
- 1,6 cups chickpeas, cooked
- 2 pcs garlic cloves
- 7 tbsp tahini, firm
- 1,5 tbsp lemon juice
- 0,2 - 0,4 cups rapeseed oil
- 0,4 - 0,8 cups of water
- sea salt to taste
Instructions
- Mix chickpeas, tahini and garlic cloves in a food processor.
- Add lemon juice and oil, continue to blend.
- Add a pinch of salt.
- 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.
- 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
- Fresh Coriander
- Jalapenos
- Smoked paprika powder
- Sun-dried tomatoes and black olives
- Note: Use less tahini and more water for a thinner hummus.
- If desired remove the oil and reduce the amount of tahini for a slimmer version of the hummus.
Elegantly Vegan http://elegantlyvegan.com/wpui/