Wednesday, December 14, 2016

Easy and Creamy Hummus!

Dear Reader,

After my return from holidays last week, I became unwell, having my ass handed to me by the flu. This whole week, the only thing I had the energy of cooking, aside from scrambled eggs, has been hummus, mainly because it reminds me of my last meal with my friend before flying back to Switzerland.

This recipe is easy and delicious, and we put the right amount of oil so as not to fatten us, but just enough to make it creamy and satiating. You can have hummus with any type of bread, or alone. It is just delicious, but since I have had some really awful, watery and bland hummuses, I must say that mine is very good. I'm really not blowing my own horn. Try it and see for yourself.

I substituted the traditional lemons with Apple Cider Vinegar because we are trying to keep the acidity of out gut low for optimum health and weight loss as apple cider vinegar actually assists with digestion and alkalizing your digestive tract.


350g cooked and soft Chickpeas,
1 tsp Cumin Seeds
1 level tsp of Garlic Powder (or 1 big clove Garlic)
0.5 tsp Cayenne Pepper Powder
0.5 tsp Paprika Powder
20g Olive Oil
1.5 Tbsp Apple Cider Vinegar (Organic and Unpasteurised)
Salt and Pepper to taste.
Parsley or Chives to Garnish.
10 to 15 ml water (to loosen the thickness of the hummus to desired consistency)


Put everything in one bowl and blend with a hand blender or use a normal blender and blend all the ingredients together until smooth. If you use a blender, pause the process several times to scrape the edges of the blender.

If you use a food processor, it might not come out as smooth as it would with a hand blender, but it would still taste good. Although, smoothness is key in hummus.

Return to bottle and store in fridge for up to 4 days. 

Bon Appetito!


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