Being in Japan, buying hummus isn’t so easy so I make mine at home. It’s super easy and is also a good source of fiber and proteins it makes a pretty good breakfast especially when I have a bit of bread left over to consume.
Also getting organic lemon is difficult here, I always see labels at the grocery store the imported lemons are sprayed with toxic chemicals that I can’t even pronounce to retain its freshness during transit. Organic and domestically harvested lemons are not available during the summer. Bottled lemon juice just isn’t the same, so I turn to lemon essential oils to give it that fresh lemony aroma in the hummus. I add red wine vinegar in to give the acidic taste and it works wonderfully.
It’s so easy, you can probably whip it up in about 5 minutes.
140g white kidney beans
1 clove garlic
3 tbsp red wine vinegar
4 tbsp tahini
1/2 tsp salt
1 tsp ground cumin
5 drops lemon vitality
- Throw everything in the food processor and blend until smooth, about 1 minute.
- Optional: Serve with drizzling olive oil and ground paprika sprinkled on top.
- Serve with pita bread, baguette or cracker. Enjoy!
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