My parents know everything there is to know about healthy food. I have (literally) been spoon-fed healthy food my entire life. As a kid, everything we ate at home was local and Dutch, either from our own garden or from my uncle’s organic store, located about 20 kilometers from our home. There were no easy, pre-made meals for us. As I’m sure you can imagine, when I went to live in New York City six years ago, a whole new world of food was revealed to me. I discovered Asian, Italian and Mexican food… And, most importantly, I discovered my favorite spread: hummus! I remember eating this puree for the first time on a piece of pita bread in a North African restaurant. It was so delicious! Since I returned from that year in New York, my fridge has never been without hummus.
Some hummus facts: hummus is a puree made of two base ingredients: chickpeas and tahini (sesame seed paste). It’s popular all over the world, but it’s originally from The Levant and North Africa. It’s popular because it’s not only really tasty, but also very nutritious. Hummus is rich in iron, zinc and vitamin B and it is high in protein and fiber. In sum: hummus is a perfect meat substitute and is ideal as part of a post-work out meal, as it’s not too hard on the stomach.
I eat hummus on rice crackers, on the side of my salads and I dip celery in it as a snack. I love it! You can buy hummus at the supermarket and you can order it on a sandwich at most decent lunch places. But the best part about hummus is that it’s easy to make it yourself and is much tastier and healthier that way!
1 large bowl
1 week in an air thight container
blender or food processor
300 g chickpeas (canned)
180 g tahini
2 garlic cloves
Juice of 2 lemons
4 tbsp water
a pinch of cayenne pepper
1 tsp cumin powder
1 tsp sea salt
1 tbsp extra virgin olive oil
Mix all the ingredients with an immersion mixer, blender or food processor until smooth. Serve it in a bowl or jar, drizzled with olive oil and sprinkled with a bit of cayenne pepper. Enjoy!
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