An everyday staple in my life back in America was hummus, which I exclusively ate with almost everything. In addition to being totally tasty, hummus contains lots of excellent essentials, including TONS of protein, plus Omega 3 (and the best part is that you don’t have to eat fish to get your Omega 3s)! Yet since living in Berlin, I haven’t had hummus aside from a couple times at weekend vegetarian brunch at Cafe Morgenrot. This is mostly because the hummus at the store contains milk products (yogurt) and also I am lazy. In my January mission of eating raw then, I decided to make my own hummus, which I used to do before I discovered the deliciousness of Sabra (which is seriously like the best hummus EVER).
In the past, I’ve always used peanut butter as a replacement for tahini in hummus, because it’s more cost effective and essentially tastes the same. However, peanut butter sold in most stores here is not raw, so I bought a jar of tahini this time around. The ingredients are pretty basic here, and while the amounts are specific, it’s best to experiment with more or less to find your own favoured consistency and flavour.
Directions:
-Drain a 16 ounce/400 gram can of chickpeas, setting aside the liquid.
-Combine the chickpeas with 4 tablespoons of fresh-squeezed lemon juice, 1 1/2 tablespoons of tahini, 2 cloves of crushed or chopped garlic, 1/2 teaspoon salt, 2 tablespoons olive oil and 1/4 to 1/2 a cup of the liquid from the chickpeas.
-Use a blender or a food processor to mix ingredients to a desired consistency. Then taste, and add more of any of the above to perfect the desired taste.
-Empty hummus into a bowl. Sprinkle paprika or parsley (or other spices/herbs of your choice) for garnish, and serve.
