This traditional oriental chickpea dish 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 the best when it’s fresh.
520grof canned chickpeas, each can 260 gr of drained chickpeas;
juice of half of a large lemon;
1dcl of water, add more if necessary;
TO SPRINKLE ON TOP OF THE HUMMUS:
a couple of olives, sliced;
1small red onion and 1 green onion, finely chopped;
some olive oil to drizzle on top;
4-6piecesof dried tomatoes from oil, finely chopped;
a bit of lemon, thinly sliced;
a bit of chopped parsley;
a bit of canned chickpeas;
some chilli flakes;
some cherry tomatoes, sliced.
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 chopped parsley. Drizzle the surface again with a bit of olive oil and serve.
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