I just love hummus! I could say I would jump into a bowl filled with hummus and I’d live there so happy .... lol. So of course I had to share a delicious hummus recipe!
Oh, and to make a complete package, I also selected a carrot chip recipe to eat with ... hummus! ;)
And remember that the main ingredient in hummus, the chickpea (or garbanzo beans), is high in fiber and protein and there is also the tahini (sesame oil), which also has protein and fiber and it’s also a source of healthy fat. Mmmm!
1 can chickpeas
¼ cup lemon juice
¼ cup tahini
½ clove garlic
2 tablespoons olive oil
½ teaspoon pink Himalayan salt
½ tablespoon cumin
1/3 cup water
Dash of paprika for serving
In a blender or food processor, place the tahini and lemon juice and beat for 1 minute.
Then add the olive oil, garlic, cumin and salt and beat for 1 more minute.
Open the can of chickpeas, drain the water and add all the contents in a blender/food processor and blend for 1 minute. If you think it’s still thick or with pieces of chickpeas, add the water and mix until it gets creamier.
To serve, put a little of olive oil on top and paprika. Lasts for 1 week in the fridge.
2 large carrots peeled and cut into thin slices
1 ½ tablespoon of olive oil
Himalayan pink salt
Heat the oven at 350 degrees.
Mix the olive oil, salt and pepper in a bowl and then toss the carrots in that mix.
Cover the grill with parchment paper and place the chips.
Bake in oven for 6-7 minutes and turn the side and bake for another 6-7 minutes. Check if the chips are getting lightly brown and crispy.