Homemade hummus. Difficult? Not really. Follow this recipe with tips and tricks and you serve in no time a delicious dip. Served with raw vegetables and nuts.
Last night we were together with a group of friends and we had a great New Year's Eve. Great appetizers, a lot homemade (like the really delicious egg salad which was very creamy) and the sweet quiche with pear, cheese and maple syrup. This was really special with all those different flavors in one quiche. And of course we had homemade oliebollen. But after such a festive night, we can relax and look back at our intentions we made for 2014. Healthy food and today at January 1th I start with it. So here is a nice appetizer: homemade hummus. The humus is real silky of texture and combined with the cashew nuts it gaves a crunchy and healthy appetizer.
- you rinse the chickpeas before you use them, you will have a lower sodium content in your hummus. Also the rinsing in cold water makes sure the chickpeas are easier to digest and you will have less gas production (won't we all want that).
- you want to vary you can use you can use flageolet beans or other beans instead of chickpeas so you get different flavors.
- you want to make this recipe even lighter: When you drain the chickenpeas reserve the fluid in a seperate bowl. Add the fluid instead of the olive oil.
It's a good taste!
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- 350 grams chickpeas
- 2 cloves garlic
- 3 tablespoons tahini sesame paste
- ⅔ tablespoons lemon juice
- ½ teaspoon cumin grated
- olive oil extra vierge
- salt and pepper at taste
- cashew nuts
- carrot celery and cucumber (and any other vegetables you can eat raw)
- Drain the chickpeas in a sieve and rinse them with cold water.
- Peel the garlic clove and slice it.
- Put together the chickpeas, garlic, tahini, lemon juice and 1 tablespoon of olive oil in the blender and pulse until it's smooth. If it looks to dry add another tablespoon of olive oil.
- Repeat until the texture is right.
- Add salt and pepper at taste.
- Put in a small bowl.
- Grind the cashew nuts and put them in a second small bowl.
- Cut the vegetables in small strips.
- Serve the vegetables with the cashews and hummus.
- Dip the vegetables in the hummus and then in the cashews for a taste explosion.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.