There are dozens of types of hummus for sale in the supermarket, but nothing beats homemade hummus. Once you have mastered the basics, you can also let loose with all kinds of extra flavorings, such as sun-dried tomatoes, or roasted peppers. Serve as a cozy dip meal, with pita's and raw vegetables and you have both happy children and a relaxed atmosphere at the table.
For about 4 persons.
Within 10 minutes.
- 1 jar Smaakt chickpeas, drained
- 2 tbsp white tahini
- Whole lemon juice
- 1 garlic clove
- 100 ml Smaakt extra virgin olive oil
- ½ tsp salt
- 1 jar of Smaakt Sauerkraut beetroot
- 200 g radishes, thinly sliced
- 1 cucumber, sliced
- Pita's or flatbread (fresh or for frying), to go with it
- Food processor
- Put the chickpeas with the tahini, lemon juice, garlic, olive oil and salt in a food processor and puree until you have a smooth, creamy hummus. If it is still too dry, you can add some more olive oil, or tahini, or even a little water.
- Taste and season with salt and pepper if necessary.
- Serve with the sauerkraut, radishes, cucumber and pitas or flatbread. Store up to three days in the refrigerator.