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 (Dutch donuts).
And now a healthy appetizer recipe
But after such a festive night, we can relax and look back at our intentions we made for this year: healthy food and today on January 1st I start with it. So here is a nice appetizer: homemade hummus. The hummus is real silky of texture and combined with the cashew nuts it gives a crunchy and healthy appetizer.
- Rinse the chickpeas before you use them. You rinse the sodium that's on the chickpeas off. And by doing so, the chickpeas are easier to digest.
- Substitute chicken peas with flageolet beans or other beans to get different flavors.
🥘 Other delicious recipes
Did you make this recipe? Tag #byandreajanssen via Instagram. I love it when you make one of my recipes and I’m looking forward to seeing it. Video recipes can be found on my YouTube channel. Don't forget to save my recipes on Pinterest so you can find them easily next time. See you soon!
Homemade hummus
Ingredients
Hummus
- 350 grams chickpeas
- 2 cloves garlic
- 3 tablespoons tahini sesame paste
- ⅔ tablespoons lemon juice
- ½ teaspoon cumin grated
- 1 tablespoon olive oil extra vierge
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Serve with:
- cashew nuts
- carrot celery and cucumber (and any other vegetables you can eat raw)
Instructions
- 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 into 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.
Notes
- Rinse the chickpeas before you use them. You rinse the sodium that's on the chickpeas off. And by doing so, the chickpeas are easier to digest.
- Substitute chicken peas with flageolet beans or other beans to get different flavors.
Leave a Reply