So, between dips and me it’s a long love story. Child, I could barely eat anything because I didn’t find any interest in food. I’d rather pass lunch and diner time to play or sleep. However, when it came to dipping bread into soup, gravy or melted cheese, I used to eat almost half a “baguette”. A lot of things changed since but bread is still my favorite, specially with hummus.
Here is not the original recipe with tahini (sesame seed paste) but it’s a recipe that works great for my friends, husband and I.
Portion: a jar of 25 cl
Time: 10-15 minutes
Tools: a mixer
- A small can of chickpeas
- 5 tbs olive oil
- 3 tbs soya cream (or regular cream, or other vegan cream)
- 1 tbs of fresh lemon juice or in bottle
- 1/2 to 1 tsp of garlic paste
- Salt (according to your taste)
1. Open the can of chickpeas and drain it. Rince it and drain it again.
2. Pour the chickpeas, the olive oil, the cream and the lemon juice in your mixer.
3. Gently mix the ingredients. Be careful to mix the ingredients progressively, otherwise if your mixer is not powerful, it could be damaged.
4. You should keep mixing until the hummus is creamy. Add the desired quantity of garlic paste according to your taste. Add salt and pepper.
5. Mix a last time to blend all the ingredients and voilà it’s ready.
You can serve it on a rustic bread with a dazzle of olive oil and paprika.