Naual Hansen

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Hummus is an easy oriental chickpea dish that is usually consumed for breakfast as a spread or a dip with flatbread, flatbread chips and raw vegetables. Over time the simple classic taste of hummus got many different variations in taste and colours, e.g. red hummus blended with ajvar and chilli, green hummus mixed vegetables such as green peppers or peas, blended with mays corn or carrots, and many others. 

Eating hummus for breakfast gives a high boost of energy in the morning due to the presence of a high amount of carbs. It’s rich in carbs, high in proteins and easy for the digestive system. It’s nourishing and very healthy if drizzled on top with a bit of virgin olive oil.

As a side dish it can be served next to vegetable or seitan fritters, vegan black bean burgers, but it tastes great too served together with air fried potato fries and breaded aubergines and champignons. It can last in the fridge up to 3 days, but it tastes best when freshly made. 


Chickpea dip made of canned chickpeas and tahini, with ground coriander and finely chopped vegetables
Prep Time 10 minutes
Course Breakfast
Servings 3 servings


  • Stick mixer


  • 2 cans of 400 gr of chickpeas (523 gr of drained chickpeas);
  • 1 large clove of garlic or 2 small;
  • juice of half of a large lemon;
  • 4 tbsp. of tahini;
  • 0.9 dcl of water, add more if necessary;
  • 1/2 tsp. of salt.

To sprinkle on top of hummus:

  • 2 pieces of dried tomatoes from oil, finely chopped;
  • 1 small red onion, finely chopped;
  • some virgin olive oil to drizzle on top;
  • a couple of pieces of canned chickpeas;
  • some chilli flakes;
  • 1 large cherry tomato, sliced;
  • 1 small red bell pepper finely chopped;
  • a bit of chopped fresh parsley;
  • a pinch of dried coriander. 


  • Drain chickpeas from excess water, wash it out, drain and put in a deep bowl or container.
  • Add the rest of the ingredients for hummus and blend with a stick mixer, blend until  creamy consistency, add a bit more water if necessary. Hummus should become thick and creamy, but not too thick.
  • Serve hummus on a large plate. By using a tablespoon, shape several shallow dents on the surface.
  • Drizzle on top with a bit of olive oil.
  • Arrange prepared ingredients over the surface. Place tomato slices in the center. Add the rest of the ingredients one after another by making half rounds. Sprinkle a bit of ground coriander on top. Add a piece of parsley in the center. Drizzle the surface again with a bit of olive oil and serve.

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