(vegan and gluten free spread)
Because I am trying my best to eat vegan, gluten free, refined sugar free, low fat and refined oils free ( – lets say I follow an alkaline diet), it is sometimes hard to enjoy food if you do not change it up sometimes and put some effort into the preparation process.
I think sauces, spreads and dips are great way to spice things up and you can eat them with absolutely everything. This hummus recipe is super easy to make and takes no cooking skills.
The person who gave it to me recommended to use lime juice instead of lemon juice to avoid the bitter taste that occurs after a few days…I never tried it out tho. I would suggest to use lemon juice and use it up before it turns bitter.
Halve the measurements if 3 cups of hummus is too much. Do NOT freeze hummus. It tastes awful! (You can freeze cooked chickpeas but do not freeze hummus- just don’t)
For those of you who follow a hclf diet, try to reduce the olive oil instead of leaving it out, to keep the good taste…
Blend all the ingredients in a food processor or a strong blender (/nutribullet …anything)- ready to serve.
- 2 cups cooked chickpeas (let them soak for 12 hours and let them boil for 1 hour- or buy canned chickpeas ready to use)
- 1/4 cup lemon juice
- 1-3 garlic, peeled and crushed
- 1/4 cup cold pressed olive oil
- sea salt and white pepper, to taste
- 2 tbsp tahini
- 1/2 tsp crushed red pepper
- 3 tbsp toasted sesame seeds
- 1/2 cup water