I recently discovered my love for hummus when I decided to buy my first bag of chickpeas. I knew that chickpeas are used as a substitute for meat by vegans or vegetarians because of the high amount of proteins in them. I also knew that I wanted something delicious to dip my healthy ryebread chips in and hummus is absolutely perfect for that!
The ryebread chips are just some pieces of ryebread that I fried in one tbsp of coconutoil and added a little salt and pepper. They are super crispy and crunchy which matches the creamy hummus perfectly!
Here's the recipe:
200 g chickpeas
1 tbsp oliveoil
2 tbsp lemon juice
2 tbsp white wine vinegar
2 cloves of garlic
Salt and pepper
Let the chickpeas soak for at least 12 hours and boil them for 40 minutes (or buy the canned ones, you can use those right away).
Save some of the water from the boiled chickpeas to make it easier on your blender.
Mix all ingredients in your blender and blend until smooth!
It couldn't be easier and it couldn't taste more divine!
I served my hummus with ryebread chips or seed crackers but you can also put dollops of it on your salads! It's perfect as a part of lunch or as a delicious and healthy snack.