Here is a super fast hummus recipe which I love to serve with veggie sticks for a healthy aperitif. It has the right balance of proteins, fats and carbs. I love to play with different beans and replace the tahini with almond butter. Usually depends on what’s in my cupboards! It can be fun to serve “hummus negro” from black beans or “pink hummus” from red beans!
1 400g-can of chickpeas or other beans
1 garlic clove (optional)
Juice of 1 lemon
2 tsp. tahini or almond butter
4 tbsp. extra virgin olive oil
½ tsp. smoked paprika
1 tsp. cumin
½ tsp. Maldon sea salt
½ bunch of coriander (optional)
Blend all ingredients together until you reach your desired consistency – smooth or with a few chunks.
Decorate with a drizzle of olive oil and paprika.