By Dasha (aka @littlekalegirl)
This Lockdown Hummus Spread is one of my favourite spreads and it’s a must to have in my fridge!
Many of you ask me very often which model of Vitamix that I use. Personally, I am using @vitamix_aunz Ascent Series A3500i and I love it! It’s an appliance I use daily in my kitchen and today let’s make delicious and creamy hummus with it.
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
For the hummus:
400 g chickpeas, cooked (for extra creamy texture, use skinless chickpeas, by removing skin after cooking)
1 lime, juiced
¼ cup Tahini
¼ cup extra virgin olive oil
1 tsp Himalayan salt
4 garlic cloves, roasted
1 tbsp grounded cumin
1 ¼ cups cold liquid left from cooking the chickpeas (or liquid from the can), or more if needed
For the toppings:
dill
parsley
cherry tomatoes
chickpeas
slices of lime
radish
extra virgin olive oil
sesame seeds.
1Blend everything thoroughly using a high-speed blender until you reach a smooth consistency. Add more water if the consistency is too thick.
2Transfer the mixture into a bowl and top with dill, parsley, cherry tomatoes, chickpeas, slices of lime, radish, extra virgin olive oil, and sprinkle with sesame seeds.
[cooked-sharing]
Ingredients
For the hummus:
400 g chickpeas, cooked (for extra creamy texture, use skinless chickpeas, by removing skin after cooking)
1 lime, juiced
¼ cup Tahini
¼ cup extra virgin olive oil
1 tsp Himalayan salt
4 garlic cloves, roasted
1 tbsp grounded cumin
1 ¼ cups cold liquid left from cooking the chickpeas (or liquid from the can), or more if needed
For the toppings:
dill
parsley
cherry tomatoes
chickpeas
slices of lime
radish
extra virgin olive oil
sesame seeds.
Directions
1Blend everything thoroughly using a high-speed blender until you reach a smooth consistency. Add more water if the consistency is too thick.
2Transfer the mixture into a bowl and top with dill, parsley, cherry tomatoes, chickpeas, slices of lime, radish, extra virgin olive oil, and sprinkle with sesame seeds.
Dasha’s Lockdown Hummus Spread
I use home-cooked chickpeas when I make this recipe. First, I soak the dry beans in cold water overnight and then I cook them for approximately 1 hour or until soft.
Hope you enjoy this hummus as much as I do!
Recent Comments