To me, Hummus is a fantastic dish to-g0 for lunch! I often make a Hummus the previous day and the next morning I can easily take it with me to work in a glass jar. Pair it with some rice crackers and vegetables such as cucumber or carrots and you have a healthy, easy and delicious lunch! Of course hummus is also a perfect snack in the afternoon.
Originally Hummus is made of Chickpeas and tahini, but I give this ancient recipe my own twist and made a Hummus based on lentils and artichoke.
Lentil and Artichoke Hummus (1 portion)
- 3 heaping tbsp of canned lentils
- 4 pieces of artichoke hearts (I used marined artichokes by Kokota, sold at Albert Heijn supermarkets)
- 2 tbsp of sundried tomatoes (I used the sundried tomatoes by Kokota, sold at Albert Heijn supermarkets)
- 2 tbsp of fresh parsley
- splash of extra virgin olive oil
- sea salt and pepper to taste
Put all the ingredients in a mixing cup and mix firmly with a handmixer until you have the desired consistency. Serve the Hummus for example as a spread on top of rice crackers or toast. You can also serve the Hummus as a dipper with strips of raw vegetables such as paprika, cucumber and carrot. I sprinkled some spring onion on top of the Hummus for an extra spicy bite.