Hummus

I have to admit that my healthy lifestyle has been put aside for a while, but is now coming back in to my life and my daily routines. Gone (again!) is wheat (gluten), dairy products and sugar, and welcome are yummie food with low carb, protein and fat. Lots of it! My breakfast now consists of eggs and bacon (at least 50 grams!), and on Sunday I even added a dash of Bernaise on top. Yuck and yum at the same time!

Have to admit that it is a little bit hard getting used to all the fat, but with only little carbs in the diet it´s supposed to be good for you!

My new lifestyle requires some cooking and baking and my goal is to share some of the recipes with you here.

First one out is hummus, which is not only yummie with vegetables (as dip), grilled chicken, hard boiled eggs and more, but also has all the nutritional values my new lifestyle requires.

HUMMUS:

You need:

1 can of chickpeas (organic if available)

1/4 cup of the leftover chickpea liquid

3-5 tbsp of lemon juice (depending on your preference)

1 1/2 tbsp tahini (paste made of sesame seeds)

2 cloves of garlic, crushed

1/2 tsp salt

2 tbsp olive oil

You do:

Drain the chickpeas and set aside the liquid from the can. Combine the remaining ingredients in a blender/food processor. Add 1/4 cup of the liquid from the chicpeas. Blend until everything is thoroughly mixed and smooth.

Place in a serving bowl and create a shallow well in the center of the hummus. Add 1-2 tbsp of olive oil in the well. Garnish with parsley (optional).

Hummus can be refrigerated for up to 3 days or can be kept in the freezer for up to one month. Add a little olive oil if it appears to be dry.

PS! If you like it spicy, add a sliced red chilli or a dash of cayenne pepper.