Hummus Recipe
We eat a lot of hummus at home because it’s the perfect snack to eat with veggie
sticks or with crackers or on toast for a simple lunch with lots of veggies.
Hummus is healthy and contains lots of vitamins, protein and calcium and is very
budget friendly, especially if you cook chickpeas from dried. Once a week for our food prep we make a huge batch of hummus.
- 400 grams of cooked chickpeas (or use canned and rinsed chickpeas)
- ¼ cup lemon juice
- 3 tbsp tahini
- 1 garlic clove
- 3 tbsp veggie broth
- ½ tsp cumin powder
- Salt to taste
- Smoked paprika (optional)
Place everything in a food processor or blender and blend until completely smooth. Sprinkle smoked paprika over if you wish. Will keep for at least a week in a container with lid, kept in the fridge.
For more snack inspiration check out my post about snacks in a jar here and kid’s friendly vegan and zero waste snacks here.
