Hummus

In the blender bowl, combine:

• cooked or canned chickpeas (150 g);
• tahini (1 tbsp);
• lemon juice (1 tsp);
• olive oil (1 tsp);
• minced garlic (optional, 10 g).

Using a blender or food processor, blend the mixture until smooth.

If you are using dry chickpeas, soak them in cold water for 6-8 hours beforehand. The water should cover the chickpeas with an extra 2-3 cm.

After 6 hours, drain the water and cook the chickpeas until soft, about 2 hours.

Rinse the cooked chickpeas and remove the skins.

If necessary, you can add a little water to achieve the desired creamy texture.

Hummus can be served with vegetables or used as a spread for keto bread.