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There are some evening like that where you really want something. Tonight it was hummus. So I thought I would have a quick dinner with hummus and some avocado-tuna mayonnaise. I’ve changed slightly my recipes this time and it was delicious.

In the background, the red spot was supposed to be a marmelade of red pepper. I tried it for the first time a few weeks ago when a friend gave us some homemade she did. However my test wasn’t successful, it was far too cooked and is not the best at all. Still could eat it but not easy to use as it’s more sticky than caramel 😉

What do you need for the hummus:

  • 400g of chickpeas
  • 1 big lemon
  • 2 garlic cloves
  • 1 large tablespoon of philadelphia cheese
  • About 80ml of olive oil
  • About 80ml of water
  • Himalayan salt, cumin, Moroccan spices
  • 2 tablespoon of Tahini

First I’ve cleaned the chickpeas under clear water (I buy them cooked). Then you need to mix together the chickpeas, tahini, garlic, the lemon juice, water, oil and spices & salt. What I usually do is adapt the lemon/water & oil depending on your personal test.

Mix until you obtain a very smooth texture. If it’s too dry add some water and at the end you can add a tablespoon of philadelphia. I never tried before but it made it a bit more creamy.

Serve with cereals bread

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