Hummus is a staple in a plant-based kitchen, so I thought I’d share a recipe that’s easy, but delicious! I prefer a spicy hummus compared to a ‘normal’ one - topped with hemp seeds and I’m ready to eat. It’s great for sandwiches, wraps, burritos, baked sweet potatoes, on rice cakes and with veggies.

Spicy Hummus

20min • easy

• 1 can (240 g) chickpeas
• 1 clove garlic
• 1 Tbl (15 g) tahini
• 1 Tbl olive oil
• 1 tsp rice syrup (or other sweetener)
• 10 ml water
• 5 tsp lemon juice
• SPICES:
• 1/4 tsp ground pepper
• 3/4 tsp salt
• 1/2 tsp smoked paprika
• 1/3 tsp Curry madras
• 1 dash cumin
• chili to taste

1. Drain and rinse the chickpeas.
2. Put everything into the blender and blend until it's creamy.
3. Taste test and adjust the spices if needed.
4. I stored it in the fridge for about 1 week.