04 June, 2011


Today, my sister Marie and I started our day at the gym, kicking our own butts in the name of bikini season. Continuing on in the same spirit, we went home to make a quick, healthy and delicious lunch, before spending a few hours roasting in the sun in my garden. What a shame I had to spoil all my beach body efforts with a take-away pizza for dinner :)

Our aforementioned quick, healthy and delicious lunch consisted of sticks of carrot, red pepper and cucumber, fresh peas, wholemeal pitas and a big bowl of freshly made hummus. Contrary to when I make falafels, for which I would never use tinned chickpeas, simply because it just doesn't work, I normally use tinned chickpeas for hummus- that way I can have a portion ready in five minutes and don't have to plan my hummus-cravings ahead of time. 


1 tin of chickpeas (400 grams/240 grams drained)
2 cloves garlic
1 tbsp tahini
1/2 - 1 tsp ground cumin
1/2 tsp paprika
3 tbsp olive oil
2 tbsp lemon juice
Salt and pepper

Stick it all in a food processor and whiz until smooth. If you want to change the consistency, add a bit of cold water. Season with salt and pepper. 

Hummus on Foodista

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