Lemon Hummus
I eat hummus almost everyday. It’s a great source of plant-based protein, it’s delicious and you can use it in various ways. I make it myself from scratch or if in a rush with canned chickpeas. I like it to be lemony and to sprinkle some roasted nuts on top to add a bit of crunch. Hope you’ll find it as delicious as I do!
Ingredients
Makes a large bowl
to cook the chickpeas:
- 125g dried chickpeas (300g once cooked)
- 2 tsp baking soda
- pinch of salt
hummus:
- 300g cooked chickpeas
- 2 tbsp tahini
- 1 crushed large garlic clove
- 1 thumb size grated ginger
- 1 tbsp apple cider vinegar
- 1 tsp cumin powder
- 1/2 tsp turmeric powder (optional)
- a pinch of salt
- juice and zest of 1 large organic lemon
- 2-4 tbsp ice cold water
to garnish:
- lemon zest
- chili flakes
- salt flakes
- olive oil
- roasted nuts
- (hazelnuts or almonds work well)
Method
If you are cooking the chickpeas. Place the chickpeas in a large bowl with 1 tsp of baking soda, cover with a good amount of water and leave it overnight.
The next day, drain and rinse the chickpeas, put them in a pan with 1tsp of baking soda and cold water (around 600ml). Bring to boil removing any foam. Then bring it to a medium heat and cover. Leave it for 50min or more, adding a pinch of salt the last 5-10min, until the chickpeas get really soft (don’t worry if they fall apart). Drain and rinse.
Start making the hummus by putting all of the hummus ingredients in a food processor until you get a smooth texture.
Transfer in a bowl. Drizzle with olive oil and garnish with lemon zest, chili flakes, roasted nuts (I like hazelnuts or almonds), and a pinch of slat flakes.
Spread on a piece of bread. Have a bite. Enjoy!
