“The discovery of a new dish does more
for the happiness of the human race than the discovery of a star.”
(Jean Anthelme Brillat-Savarin)
Hummus – roots in the orient, an allrounder in the vegan cuisine, a protein-rich, nutritious, versatile, and absolutely flavorful dish. Use it as a dip, spread it on your bread, add it to any sauce for more richness and creaminess or simply put it on top of any meal, such as a beautiful Buddha bowl. Hummus goes perfectly with Falafel as they are both made up of the same basic ingredient: chick peas.
Although you can easily prepare your hummus with canned chick peas, I highly recommend you give the traditional version a go: soak chickpeas overnight, cook them around 2 hrs and blend all ingredients well.
If stored properly (in a jar or box in the fridge), the hummus keeps for 5 days or up to a week max. You can also freeze it if not used all at once!
Now, get all your ingredients and let’s get started!
- 1 cup dry chick peas (about 2 cups soaked) or 1 can of chick peas
- 1 garlic clove
- 1/2 lemon (or lime)
- 2 tbsp tahini
- 1 tsp cumin
- 1 tsp sea salt
- sprinkle of black pepper
- ½ cup of plant-based milk (e. g. almond milk, oat milk, etc)
- Soak dried chick peas (garbanzos) overnight in water.
- Drain, rinse, and cook soaked chick peas for 120-180 minutes in fresh water.
- Put all ingredients into a blender (or use a hand blender) and blend until creamy. If necessary, add more plant based milk.
- Taste and adjust seasonings as needed.
- Put it on any dish, enjoy with veggie sticks, falafel or a piece of bread (e.g. pita).
Yum-o! What a nutritious temptation!