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A whole bowl. A whole bowl of hummus and lots of vegetables to dip. The idea was to make it, eat it as an appetizer and keep the rest for the rest of the week, to spread on some bread at lunch, or snack on in the afternoon. But this appetizer turned into a whole dinner and a stomach ache. I would say: “Please don’t try this at home”, just eat it as an appetizer.

Hummus can be made in so many ways and it’s really easy too. This is the simplest recipe possible, very budget friendly, and last but not least: it’s vegan. So just get your blender ready, because in two minutes you’ll have a delicious dip.

Hummus

300 g chickpeas (either soaked over-night or canned)

1/2 cup tahini

1 cloves of garlic, chopped

juice of half a lemon

parsley, chopped

cumin, to taste

salt

pepper

Blend chickpeas and add a tablespoon of water. Add garlic and thin and mix. When the mix is smooth, pour it in a bowl and add the juice of half a lemon and parsley. Then add cumin, salt and pepper to taste. Decorate with a slice of lemon or some chopped parsley.

For the crudités: slice two cucumbers, two carrots and one winter radish into matches and serve in a glass alongside the hummus to dip.

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