This is where I would like to share my favourite recipes – ones that are tried and true, some classic, some adventurous – all are completely plant-based and focus on healthy and nutritious ingredients and are – of course – delicious. Because nobody wants to sacrifice taste for whole foods, and the beauty is – you ABSOLUTELY don’t have to! It’s so beautiful what these amazing natural foods can be, sometimes with a little experimentation, sometimes with no effort at all. I promise you, you will feel amazing eating this way and not only because your taste buds are delighted but also because it’s oh-so very good for you.
I was wondering what my first post should be about and well, to be honest, it was quite a clear case after a few moments of thinking about it. There’s something that’s on my plate almost every day, that I love to the moon and back and that is so very easy to make, customize and explore in a different way every time you make it. It’s also highly nutritious and delicious. Yep, talkin’ about HUMMUS
Soft boiled chickpeas and a mix of tahini and olive oil create a wonderful, pillowy and creamy dip, spread, topping – whatever your heart desires. Accented by some garlic, lemon juice, cumin and coriander as well as a little spice from paprika and chili flakes… Welcome to my personal hummus heaven.
And as I said, if you don’t like this classic flavour, go wild! I love switching out the spices with smoked paprika and black pepper, an indian turmeric and garam masala spin or maybe you like the sweet route and try adding some maple syrup and/or orange juice for some fruity party in your mouth. The sky is the limit. Hummus is like a basic black dress, really. You can accessorize it any way you like!
Chickpeas are a wonderful source of plant based protein and carbohydrates to fill you up and keep you satisfied for a long time. They also contain a lot of fibre to maintain digestive health. Furthermore they help you lower cholesterol and regulate your blood sugar levels. They are full of iron, that helps your blood transport oxygen from the lungs to every cell in your body, as well as manganese, calcium, phosphorus and magnesium that are all very good for bone health. Yikes, a true superfood!
I usually prepare a huge batch at the beginning of the week, as I normally eat A LOT of hummus so it doesn’t have time to go bad, however, hummus freezes beautifully and you could, of course, split the recipe in half if you’re after a smaller portion.
3 cups chickpeas, home-cooked or bought (approx. 2 400g BPA-free cans)
3 TBSP olive oil
3 TBSP tahini (sesame seed butter)
1/4 cup lemon juice
1/2 cup water
1/4 tsp coriander
1/2 tsp cumin
1/4 tsp paprika
salt and pepper, to taste
two (very big) cloves of garlic, pressed (useless if you’re not so fond of garlic – I absolutely love it!)
pinch of chili flakes (optional)
olive oil, for drizzling (optional)
Put all ingredients and desired spices in a food processor or similar and process until very smooth, you might need to stop and scrape down the sides. Add more or less liquid if you like a thicker/thinner spread. Fill into a bowl and drizzle with olive oil, some more tahini, and paprika, if desired. Serve with crudités, your favorite bread or cracker or eat with any salad, grain, vegetable or… spoon. Psst.
Lasts for about a week in an airtight container in the fridge or for about a month in the freezer.
Hummus is such a wonderfully rich and yet filling staple to have in your fridge, whenever you feel like topping your meal with something delicious at lunch or dinner or simply want a wholesome snack in between – grab your hummus and get the party on!
Nutritional information: Neal’s Yard Remedies: Healing Foods. Eat your way to a healthier life.