Hummus

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. 

Hummus:

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.