The first time I ate hummus, this creamy delicious thing was wrapped in a falafel.
Then the movie Zohan came out and after seeing the main character brushing his teeth, conditioning women’s hair and fighting evil using hummus, I was inspired.
I needed to make my own hummus.
And so the hummus making journey began. I made chunky hummus, not good hummus, then I got better. It’s a surprise to me, I haven’t shared any of my hummus recipes here. Because I’ve made so many versions of it like hummus with spinach, with basil, with roasted peppers (this is a winner), even with beet.
But I always come back to the most simple and fluffy version. With some spice in it. It’s easy, quick, I practically always have the ingredients at home and can keep it in the fridge for 2-3 days.
Now, my version doesn’t use olive oil like the original hummus ingredient list suggests. I love olive oil, but I somehow don’t like the taste in hummus. So this hummus is oil-free, vegan and gluten-free.
You can use this hummus as a side, as a part of a buddha bowl or in wraps.
I like to make a very simple, easy and healthy wrap with hummus and vegetables. All you need to do is put some hummus and vegetables in a tortilla.
It’s quick and delicious and everyone on the planet needs to try it, so I’ll also put the recipe below.
Health and beauty benefits
This hummus is high-fiber and thanks to those chickpeas also high-protein and a good source of iron, which you can absorb better thanks to the vitamin C from the lemon juice. My sister and I always joke that whoever came up with the original recipe for hummus was probably a nutritionist.
- 1 1/2 cups chickpeas
- 2 tsp tahini
- 1/2 lemon - juice
- 1/3 tsp chili powder
- 1 garlic clove
- 1/3 cup water
- Rinse and drain chickpeas.
- Put all ingredients beside water, in the jar that comes with your hand blender. Adding water gradually, blend until smooth.
- For the wrap: in a tortilla spread 2 tbsp of the hummus. In the middle of the tortilla arrange onions, cucumbers, radishes, parsley, arugula and peppers. Then wrap. In this step you can use any vegetables you like - thinly sliced cabbage and carrots, even beet will all work.
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