Aperitif lunch at the office 100% home?
I try more and more to depart industrial and pre-prepared products. First, because it can control the ingredients you put into it, use healthy products (no additives, preservatives, refined sugars and salt overdose) and mostly cook homemade products costs less expensive.
I try more and more to depart industrial and pre-prepared products. First, because it can control the ingredients you put into it, use healthy products (no additives, preservatives, refined sugars and salt overdose) and mostly cook homemade products costs less expensive.
The return of fine weather makes you want to eat fresh and crisp, so I
wanted to prepare a house hummus accompanied by raw vegetables and
"chips" spicy homemade oven.
Easy to carry in the office, picnic or on the go, hummus is one of my favorite "dips". I love to dip carrots and celery sticks, and crackers or corn chips.
Hummus is a creamy preparation made from chickpeas. Of the legume family and originated in the Middle East, chickpea provides full protein. The second element that characterizes the preparation of hummus is tahini. Tahini is a cream made from 100% sesame seeds. This potato soup is rich in calcium.
Hummus
1 can chickpeas
Good 3-4 tablespoons organic tahini
Juice of 1/2 lemon
3 tablespoons olive oil
Salt
4-5 tablespoons water soup
Good 3-4 tablespoons organic tahini
Juice of 1/2 lemon
3 tablespoons olive oil
Salt
4-5 tablespoons water soup
"Chips" spicy baked
Two "tortillas" fresh flour corn
Cajun spices
Cajun spices
Accompaniment
Carrots (baby carrots)
Celery sticks
Celery sticks
To prepare the hummus, I begin by Drain and rinse the chickpeas.
Then I remove the "envelopes" chickpeas, this is the longest part of
the recipe but I grant you remove these skins will make the much
smoother hummus. Then I put all the ingredients in the blender, chickpeas, tahini, lemon, olive oil, water and salt. I do not put too much salt, because I prefer to correct seasonings as you go. I mix until smooth and creamy preparation. It may take ten minutes to mix everything, do not hesitate to stir with a spoon occasionally. If the mixture is too thick, add a little more water or lemon juice.
Hummus is eaten fresh.
I then prepares "chips" spicy dish. I use tortillas or corn tortillas are generally used for fajitas or wraps. I use only fresh and flour corn tortillas. I cut two tortillas into 16 small triangles. I place the chips on a paper plate baking, sprinkle Cajun spices, and I shoves at about 200 ° for about 5-10 minutes. The chips are ready when they are crispy. You can season them with other spices like curry or even leave in nature.
To accompany my hummus and chips I cut sticks of celery and carrots.
