Ingredients:

• 1 14-oz can chickpeas, drained and rinsed
• 1 tablespoon lemon juice
• 1/4 teaspoon cumin
• 2 medium-sized beetroots, skin on
• 2 cloves garlic
• 1/2 teaspoon salt
• 2 1/2 tablespoon tahini
• water

Instructions:

• Set the oven to 400 F degrees.
• Cover the beetroots with aluminum foil. Let them cook for 1 to 2 hours.
• When the beetroots are soft you can remove them and let them cool down on the side.
• Next, remove the skin and cut the beetroots into pieces.
• Combine the chickpeas, beetroots, and garlic together. Use a blender or a food processor to blend these three ingredients.
• When you get a smooth consistency, include the lemon juice, 1 teaspoon water, tahini, cumin, salt.
• Blend again for a creamy mix.
• You can adjust the consistency by adding water if needed. Serve the beetroot hummus immediately.

The post Beetroot Hummus is a Dip You Have To Try appeared first on falafelandcaviar.com.

Ingredients:

For the delicious cauliflower hummus, you will need the following ingredients: 1 tablespoon olive oil, 1 medium cauliflower, 2 cloves crushed garlic, 2 teaspoons cumin, 1/2 cup tahini, 1 teaspoon salt, 1/2 teaspoon smoked paprika.

Instructions:

Regular hummus is delicious, but things become even better if you try to make this dish with cauliflowers. Another thing to keep in mind is that it’s the tastiest keto dip which takes around half an hour to make. You can prepare it for two or three days in advance. The first step is to set the oven on 355 F degrees. Prepare the cauliflower by removing all the florets. Put them on a pan and add the cumin. Cook them for half an hour and then use a food processor to blend the cauliflower.

Include the paprika, tahini, crushed garlic and salt. Pulse again, until everything is blended. You can serve the cauliflower hummus with your favorite sides. Sounds like the ideal dip for any night with friends.

The post Prepare the Tastiest Cauliflower Hummus With This Recipe appeared first on falafelandcaviar.com.

Ingredients

For the Portobello hummus, you need:
2 diced medium Portobello mushrooms
1 tablespoon tahini
3 peeled cloves garlic
5 tablespoons olive oil
1 tablespoon fresh lemon juice
1 15-oz can white beans
1 tablespoon chopped fresh rosemary
salt and pepper

Instructions

Start with a pan and add 2 tablespoons of olive oil in it. Heat it over medium heat, then include the Portobello mushrooms and a little bit of salt and pepper. When the mushrooms become soft you can remove the pan from the heat.

Combine the rosemary, garlic, lemon juice, white beans, and tahini. Place them in a blender or food processor. Also, add the cooked mushrooms and blend until you get an even texture.

Add the 3 tablespoons of olive oil you have left. Blend again to achieve a smooth consistency of the Portobello hummus.

Try it and include some salt or pepper to your liking. Leave it in the fridge for at least half an hour.

Serve it with your favorite sides.

The post Portobello Hummus Is The Tastiest Hummus Recipe appeared first on falafelandcaviar.com.

If you are obsessed with dips, this will be a great change in your kitchen. The tomato hummus is so fast and easy, everyone can prepare it. The estimated time is 10 minutes.

Ingredients

The ingredients you need are:
1/3 cup sun-dried tomatoes
1 1/2 cups canned chickpeas
5 cloves roasted garlic
1 cup canned white beans
1/3 cup fresh tomatoes
1-2 cloves raw garlic
1 tablespoon tahini
1/2 cup raw walnuts
2-3 tablespoons walnut or flax oil
1/3 cup fresh lemon juice
salt
black pepper
cayenne

Instructions

For this tomato hummus, you should first drain and rinse the beans and chickpeas.

Start by placing the garlic in the oven mixed with sea salt. Set the oven to 400 degrees and roast it for 20 minutes. Use foil to place the garlic in.

Place all the ingredients in a blender. Before you do, take one teaspoon off the sun-dried tomatoes. Start pulsing and you need to achieve a creamy consistency. The hummus is almost done.

Transfer it to a bowl. All you need to do is decorate with the sun-dried tomatoes. Serve it as a dipping sauce or as a side to your dishes.

The post This Sun-Dried Tomato Hummus Is So Delish appeared first on falafelandcaviar.com.

Hummus is just about the best thing there is. It magically transforms a dry falafel wrap and goes with just about anything. It even makes chopped up bits of raw veg look appetizing.

If you’re a hummus fan already, you probably don’t need any more convincing. The trouble is that buying it in the store can be pricey, especially if you get through a tub as quickly as I do. The good news is that you can make hummus from scratch that is not only far cheaper but far tastier than store-bought tubs.

Hummus is made from chickpeas so to make the most basic version of it, all you need to do is buy a can of chickpeas, drain them and then blend, blend, blend. Add 3 tbsp of oil and salt and pepper to taste then blend again until it’s perfectly smooth. It should take about 5 minutes on full blast to get all the chunks out.

You can add pretty much anything you like to the mix to make it more exciting. I personally like to add a couple of tablespoons of tahini or blend in some roasted pepper with paprika. Once you’ve mastered classic, plain hummus, the sky is the limit.

The post How to Make Homemade Hummus in Minutes appeared first on falafelandcaviar.com.

Ingredients:

• 1 14-oz can chickpeas, drained and rinsed
• 1 tablespoon lemon juice
• 1/4 teaspoon cumin
• 2 medium-sized beetroots, skin on
• 2 cloves garlic
• 1/2 teaspoon salt
• 2 1/2 tablespoon tahini
• water

Instructions:

• Set the oven to 400 F degrees.
• Cover the beetroots with aluminum foil. Let them cook for 1 to 2 hours.
• When the beetroots are soft you can remove them and let them cool down on the side.
• Next, remove the skin and cut the beetroots into pieces.
• Combine the chickpeas, beetroots, and garlic together. Use a blender or a food processor to blend these three ingredients.
• When you get a smooth consistency, include the lemon juice, 1 teaspoon water, tahini, cumin, salt.
• Blend again for a creamy mix.
• You can adjust the consistency by adding water if needed. Serve the beetroot hummus immediately.

The post Beetroot Hummus is a Dip You Have To Try appeared first on falafelandcaviar.com.

Ingredients:

For the delicious cauliflower hummus, you will need the following ingredients: 1 tablespoon olive oil, 1 medium cauliflower, 2 cloves crushed garlic, 2 teaspoons cumin, 1/2 cup tahini, 1 teaspoon salt, 1/2 teaspoon smoked paprika.

Instructions:

Regular hummus is delicious, but things become even better if you try to make this dish with cauliflowers. Another thing to keep in mind is that it’s the tastiest keto dip which takes around half an hour to make. You can prepare it for two or three days in advance. The first step is to set the oven on 355 F degrees. Prepare the cauliflower by removing all the florets. Put them on a pan and add the cumin. Cook them for half an hour and then use a food processor to blend the cauliflower.

Include the paprika, tahini, crushed garlic and salt. Pulse again, until everything is blended. You can serve the cauliflower hummus with your favorite sides. Sounds like the ideal dip for any night with friends.

The post Prepare the Tastiest Cauliflower Hummus With This Recipe appeared first on falafelandcaviar.com.

Ingredients

For the Portobello hummus, you need:
2 diced medium Portobello mushrooms
1 tablespoon tahini
3 peeled cloves garlic
5 tablespoons olive oil
1 tablespoon fresh lemon juice
1 15-oz can white beans
1 tablespoon chopped fresh rosemary
salt and pepper

Instructions

Start with a pan and add 2 tablespoons of olive oil in it. Heat it over medium heat, then include the Portobello mushrooms and a little bit of salt and pepper. When the mushrooms become soft you can remove the pan from the heat.

Combine the rosemary, garlic, lemon juice, white beans, and tahini. Place them in a blender or food processor. Also, add the cooked mushrooms and blend until you get an even texture.

Add the 3 tablespoons of olive oil you have left. Blend again to achieve a smooth consistency of the Portobello hummus.

Try it and include some salt or pepper to your liking. Leave it in the fridge for at least half an hour.

Serve it with your favorite sides.

The post Portobello Hummus Is The Tastiest Hummus Recipe appeared first on falafelandcaviar.com.

If you are obsessed with dips, this will be a great change in your kitchen. The tomato hummus is so fast and easy, everyone can prepare it. The estimated time is 10 minutes.

Ingredients

The ingredients you need are:
1/3 cup sun-dried tomatoes
1 1/2 cups canned chickpeas
5 cloves roasted garlic
1 cup canned white beans
1/3 cup fresh tomatoes
1-2 cloves raw garlic
1 tablespoon tahini
1/2 cup raw walnuts
2-3 tablespoons walnut or flax oil
1/3 cup fresh lemon juice
salt
black pepper
cayenne

Instructions

For this tomato hummus, you should first drain and rinse the beans and chickpeas.

Start by placing the garlic in the oven mixed with sea salt. Set the oven to 400 degrees and roast it for 20 minutes. Use foil to place the garlic in.

Place all the ingredients in a blender. Before you do, take one teaspoon off the sun-dried tomatoes. Start pulsing and you need to achieve a creamy consistency. The hummus is almost done.

Transfer it to a bowl. All you need to do is decorate with the sun-dried tomatoes. Serve it as a dipping sauce or as a side to your dishes.

The post This Sun-Dried Tomato Hummus Is So Delish appeared first on falafelandcaviar.com.

Hummus is just about the best thing there is. It magically transforms a dry falafel wrap and goes with just about anything. It even makes chopped up bits of raw veg look appetizing.

If you’re a hummus fan already, you probably don’t need any more convincing. The trouble is that buying it in the store can be pricey, especially if you get through a tub as quickly as I do. The good news is that you can make hummus from scratch that is not only far cheaper but far tastier than store-bought tubs.

Hummus is made from chickpeas so to make the most basic version of it, all you need to do is buy a can of chickpeas, drain them and then blend, blend, blend. Add 3 tbsp of oil and salt and pepper to taste then blend again until it’s perfectly smooth. It should take about 5 minutes on full blast to get all the chunks out.

You can add pretty much anything you like to the mix to make it more exciting. I personally like to add a couple of tablespoons of tahini or blend in some roasted pepper with paprika. Once you’ve mastered classic, plain hummus, the sky is the limit.

The post How to Make Homemade Hummus in Minutes appeared first on falafelandcaviar.com.