One of my favorite ways to start a day is having hummus on bread, together with fresh cherry tomatoes or cucumber. So I decided to share the recipe that I use, it’s based from one of my favorite vegan chefs: Mia Sommer, and her book Vegansk Velvære. The main difference is that I use paprika and tend to make less hummus, in terms of size, because my household is smaller. Hummus, especially the classic recipe hasn’t changed for a while, at it makes sense, it tastes great 🙂 Hope you enjoy it.

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Total Time
5 min
Total Time
5 min
  1. 1 jar of boiled chickpeas (230g drained)
  2. 1 tsp of cumin
  3. 1 tsp of salt
  4. 1 tsp of paprika
  5. 1/2 tbsp of tahini
  6. 1-2 garlic cloves
  7. 25ml lemon juice (or squeeze half a lemon)
  8. 75ml water
  1. Mix all ingredients in a high powered blender for 1 to 2 minutes according to how you like the texture to be.
  1. You can also use 1 can of chickpeas, they usually have 240g in drained weight. It's a bit easier this way, and you can a bit more water (10ml more).
Adapted from Mia sommer's book: Vegansk Velvære
Bring the spoons

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