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Creamy chickpea & tahini dip
This is traditional, 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 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 or cooked 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 vegetables or seitan fritters, vegan black bean burgers, but it tastes great too served together with air fried potato fries and classic tomato onion salad.
It can last in the fridge up to 3 days, but it tastes best when it’s fresh.
Feel free to check out the recipe under the image section. You may find more interesting images and recipes both on Facebook and Instagram under name Naual A. Hansen.
Hummus (II)
Chickpea & tahini oriental dip
Ingredients
- 520 gr of canned chickpeas, each can 260 gr of drained chickpeas;
- 1-2 cloves of garlic;
- juice of half of a large lemon;
- 5-6 tbsp. of tahini;
- 1 dcl of water, add more if necessary;
- 1/2 tsp. of salt,.
To sprinkle the hummus:
- a couple of olives, sliced;
- 1 small red onion and 1 green onion, finely chopped;
- some olive oil to drizzle on top;
- some capers;
- 4-6 pieces of dried tomatoes from oil, finely chopped;
- a bit of lemon and lime, thinly sliced;
- a bit of chopped parsley;
- a bit of canned chickpeas;
- some chilli flakes;
- some cherry tomatoes, sliced.
Instructions
- Drain chickpeas from excess liquid and put it in a deep bowl or container.
- Add the rest of the ingredients for hummus and blend with a stick mixer or a high-speed blender and blend until creamy consistency, add a bit more water if necessary. Hummus should become creamy and not too thick.
- Serve hummus on a large plate. 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 as in images. Add the rest of the ingredients as in images one after another. Add a piece of parsley in the center and on sides. Drizzle the surface again with a bit of olive oil and serve.
