Hummus with Carrots

Prep Time: 5min

So simple, but maybe not very office proof if you’re going to crunch through the silence. So it’s a perfect reason to get some fresh air and enjoy a little break!

Making hummus is fairly easy once you get the hang of the right combination of ingredients. Tasting during the process is key!

I’m using chickpeas from a can, so I wash them well before putting them in the blender. Then I add 3-5 table spoons of tahine, juice of a lemon, 2 gloves of garlic (pressed), olive oil to preference, 1tsp salt and 1 tsp cumin. Top of with pine seeds for an extra bite. Also it’s great to bake the pine seeds for a minute in a pan on high fire without oil to get them nicely brown and tasty. 

For extra smooth hummus, peal the chickpeas before blending. What? I can peal chick peas? Yes, you can! It has a layer that comes off pretty easily after boiling and otherwise just squeeze the pea a little with between thumb and finger. 

Also you could use 3 cooked garlic gloves instead of the raw pressed garlic for an even smoother texture. 

Of course you can eat the hummus with all kinds of vegetables or on a piece of toast. However carrots are a favorite here 🙂 

I would love to know what’s your favorite combination!