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- 1 400 g Dose Kidneybohnen, abgeschüttet & gespült
- 3 EL weißes Mandelmus*
- 1/2 Zitrone, ausgepresst
- 1 Knoblauchzehe, geschält
- 1 TL Paprika
- 1 TL Ceylon Zimt
- 1/2 TL Koriander
- 1/2 TL Knoblauchpulver
- 1/2 TL Kurkuma
- 1 Prise Salz
- 4 EL Wasser
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Gib alle Zutaten in ein hohes Gefäß und mixe sie mit dem Pürierstab cremig. Du kannst auch eine Küchenmaschine dafür nehmen, aber der Pürierstab macht weniger Abwasch. 😉
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Sollte dir das Hummus noch zu fest sein, gib weiter esslöffelweise Wasser hinzu und mixe, bis deine Wunschkonsistenz erreicht ist.
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Am besten schmeckt der Hummus frisch zubereitet, aber er hält sich luftdicht verschlossen im Kühlschrank 3-5 Tage.
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Gib den Hummus in eine hübsche Schale und das Dippen kann losgehen!
Hummus is always a good idea. It’s delicious with crisp vegetable sticks for dipping, as a spread for crispy bread, or as a protein-rich thick blob on top of your fresh salad . . . the possibilities are quite endless and you can let your imagination run wild.
But what if you don‘t like chickpeas or even are allergic to them (yes, there are people out there, that cannot tolerate the tasty little legume 🤷♀️)? Or maybe you just want a little change in your dipping bowl?
No problem, friends!! Help is near ✨ You simply replace the chickpeas with kidney beans. Easy like that, it also makes your hummus creamier. Bonus: this hummus is completely prepared without oil. Great, right?
This is such an easy and quick recipe. The garlicky goodness will be in front of you in no time. And it‘s a healthy little snack, too, a real protein, minerals & vitamin bomb. 💚 Kidney beans have 24 grams of protein | 100 g, making them a perfect source of protein for vegetarians and vegans. They contain a lot of magnesium (150 mg | 100 g), potassium, calcium, iron, phosphorus and manganese. In addition, vitamins A, C, E, beta carotene and many B vitamins.
The cinnamon not only gives the hummus a heavenly scent and an oriental touch, but it’s also great for your body and digestion. It regulates your blood sugar levels, promotes fat loss and the great fragrance gets your brain cells going. Amazing little power packages. And the ideal hummus ingredients 😉
So what are you waiting for? Get your blender, tonight’s delicious, creamy & garlicky hummus for dinner. 🥖🥗💫
- 240 g kidney beans, cooked & drained
- 3 Tbsp almond butter*
- 1/2 lemon, juiced
- 1 garlic glove
- 1 tsp paprika
- 1 tsp cinnamon
- 1/2 tsp coriander
- 1/2 tsp garlic powder
- 1/2 tsp curcuma
- 4 Tbsp water
- pinch of salt
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Put all the ingredients in a tall container and mix them creamy with a hand blender. You can also use a food processor, but the hand blender safes a lot of washing-up. 😉
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If the hummus is still too firm for you, add more water one tablespoon at a time and mix until you reach your desired consistency.
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Put the hummus in a pretty bowl, cut up some veggies and start dipping!
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The hummus tastes best on the day made, but it keeps fresh in an airtight container in the fridge for 3-5 days.
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