Hummus! A vegan classic
The first time ever that I heard that word hummus, I was like humus? Wait thats soil that’s what you use to grow stuff on. It isn’t? But it sounds so weird… ?
Ok, many things have changed since then. I’ve been vegan for about 2,5 years now. I try to avoid too much soy products as much as all those ready-made meals. Which means I end up making almost everything from scratch. And I love it. In addition to that I try to eat as much natural protein as possible. Not extracted from its origin. No, the real source in its whole. Like chickpeas. They are actually amazing! Add them to your blender and you are only 2 minutes away from your first batch of hummus. Or the third, fourth… you pretty much get the idea ?. Getting right to it, I’ll have the recipe right here for you:
This is a super easy 2 minute hummus recipe. Super nutritious and full of protein. Yields one medium-sized jar.
- 1 can chickpeas (400g)
- 70 ml good quality olive oil
- 50 ml sesame oil
- 4 tbsp lemon juice
- 2 tbsp tahini
- 2 tbsp smoked pepper powder
- 2 gloves garlic
- salt to taste
Wash and rinse the chickpeas.
Add to your blender along with all the other ingredients.
Blend well. Until everything reaches a smooth texture. You might have to stop and scrape the hummus back down and proceed blending from there.
Fill into a clean and airtight container or jar. I love storing everything in reusable glass jars.
Store in the fridge and use up within 1 week.
Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. ?
Hummus really is a staple in our fridge. I love how easily it is made and how versatile it is. We spread it over toast, rye bread, savory pancakes or dip veggies into it. Have fun trying it. I’ll be super happy for your feedback.
Have a wonderful day,