Kale Hummus

IMG_20170425_134445.jpgIngredients

1 tin chickpeas

1-2 handfuls kale

2 tablespoons tahini (sesame paste)

1 tablespoon olive oil

juice of 1 lemon

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Step 1: Rinse and drain chickpeas and put in nutri bullet (or alternative blender) along with kale, tahini, olive oil and lemon juice. 

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Step 2: Blend until smooth. Add some water if it is too thick. 

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Step 3: Enjoy with some bread or vegetables. Can be kept in fridge for up to 3 days. 

Spinach Hummus

IMG_20170329_122552Ingredients

1 tin chickpeas

spinach

1 lemon

tahini

olive oil

 

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Step 1: Rinse and drain chickpeas. Add to nutri bullet (or alternative blender) along with 2 handfuls of spinach, juice of 1 lemon, 2 tablespoons tahini, 1 tablespoon olive oil and a few drops of water. 

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Step 2: Blend until smooth. 

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Step 3: It should be a nice green colour when it’s done. Enjoy on bread or with some vegetables. Can be kept in fridge for up to 3 days. 

Avocado Hummus

IMG_20170314_112820Ingredients

1 tin chickpeas

1 avocado

1 lemon

tahini (sesame paste)

olive oil

 

 

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Step 1: Rinse and drain the chickpeas. Add to nutri bullet (or alternative blender) along with flesh of 1 avocado, juice of 1 lemon, 1 tablespoon tahini and 1 tablespoon olive oil. 

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Step 2: Blend until smooth. Add some water if you think it is too thick. 

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Step 3: It should look something like this when it’s done. Enjoy on bread or with vegetables. Can be kept in fridge for up to 3 days. 

Hummus

img_20170221_132906Ingredients

1 tin of chickpeas

tahini (sesame paste)

1 lemon

olive oil

 

 

 

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Step 1: Rinse the chickpeas in water. Then add to nutri-bullet (or alternative blender) with 2 tablespoons of tahini, 2 tablespoons of olive oil and juice of 1 lemon.

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Step 2: Blend until smooth. Add some water if it is too thick.

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Step 3: It should look like this when it’s done. Enjoy on bread or with vegetables. This can be kept in the fridge for up to 3 days.