A protein-rich delight, the easy artichoke hummus is perfect certainly as a spread for crostini.
But any hummus is also suitable for a royal breakfast. For a perfect protein-rich, plant-based savory breakfast. Imagine the delight with a good slice of whole wheat bread.
Hummus with its delicate chickpea flavor and tangy lemon juice is suitable for any meal, even breakfast.
It can also be made with other legumes, but tradition calls for chickpeas.
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Daniela
If you want to get inspiration from other hummus, check out these recipes:
- Cost: Very economical
- Preparation time: 1 Minute
- Portions: 2 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 14 oz cooked, boiled chickpeas
- 1 tbsp tahini
- 0.7 oz lemon juice
- 1 clove garlic (or dried garlic)
- 1 tbsp water (or two)
- 1 tbsp extra virgin olive oil
- 1 pinch sea salt
- 1 artichoke (heart)
Tools
- 1 Immersion Blender
Steps
Blend the chickpeas with an immersion blender or Thermomix (30 sec. at 4), add the tahini, lemon juice, pinch of salt, water, oil, and cooked artichoke. It should become a soft cream, transfer to a bowl.
Delicious on toasted bread.
P.S. if you like you can add:
garlic
parsley
1/2 tsp of ground cumin
1/2 tsp of sweet paprika
and then whatever else you prefer.
Tips and Variations
Tips and Variations
Tips and Variations
The easy artichoke hummus should be stored in the refrigerator well sealed. Vary the vegetables according to the season, in summer add sun-dried tomatoes in winter try butternut squash
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