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.

I hope you’ll enjoy this recipe! If you try it yourself, I would love to see a picture :camera: so tag me on Instagram (@eatflowsurf) or send me a message :sparkles:

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
  • 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.