20. aug. 2010


I've never met anyone who didn't like hummus and I can probably count the hummus-dislikers that I'll meet in the future on one hand.
Hummus is fantastic, its great with hundreds of things (e.g. salads, sandwiches, fried fish... you name it) and is one of the easiest things to make in like 2 minutes (as long as you use canned chickpeas or from the time you have them soaked and boiled).
On a festival  earlier this summer, I had a sandwich with hummus and strawberries, which was absolutely fantastic and I'll definately repeat the succes next year when the strawberry season kicks in. Here in august, as other berries like raspberries, black- and blueberries are just perfect, it could be an idea to make a hummus/berries sandwich with some of those.....

250 g Chickpeas (ready to use - that is, canned or soaked and boiled)
2 tbs Tahin
2 tbs Olive oil
4 tbs Lemon juice
1 Garlic glove (or not - as you like)
1 tsp Ground cumin

Broad-leaved parsley (topping)
Paprike (topping)

Blend all the ingredients and season with salt & pepper.
Arrange in a small bowl, springle with a litte olive oil, and top with torn broad-leaved parsley and paprike. Serve and enjoy!

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