There’s no better feeling than to cook up something – anything – for your friends or your family members and strike gold. It gives me immense satisfaction to know that someone liked what I cooked for them, and that they can’t wait to have it again. 

Cooking for friends and family has been such a pleasure lately – they seem to have given the thumbs up to all of my latest experiments, but a couple of recipes have stood out as extra popular. And when I say “a couple of recipes” I specifically mean two recipes for hummus: one regular, and one with roasted sweet potato.

I can’t say I’ve ever been a huge hummus eater. I’d only eaten it a handful of times before and if you would have asked me 6 months ago what hummus was made of, I would have said “chickpeas” and then I would have said “yuck” because I hadn’t yet discovered that I love chickpeas. Well, now that it takes actual restraint for me not to incorporate chickpeas into lunch every single day, it should come as no surprise that I’ve taken an interest in the art of hummus-making. Simple, but oh so delicious!

This one is especially dedicated to my sister and my friend K who have been asking me for this recipe for ages now… sorry girls! Better late than never 😉


Adapted from Oh She Glows  

2 cups/4.7 dl/330 g cooked chickpeas
1 tsp sea salt
0.5 tsp ground cumin
3 garlic cloves
1/3 cup / 0.8 dl tahini
7-8 tbsp fresh lemon juice (you’ll need 2 medium-sized lemons)
2 tbsp reserved chickpea liquid
A little bit of olive oil for drizzling
Ground paprika for garnish

  1. Cook the chickpeas until soft and then drain the liquid in a cup
  2. Mix all ingredients together in a food processor (I like it a little bit chunky), adding the salt last (to taste)
  3. Drizzle with olive oil and paprika before serving


(It was definitely a hit with naan bread at our cookout recently! )

Sweet potato hummus 
Adapted from My New Roots 

3 small sweet potatoes
2 cups/4.7 dl/330 g cooked chickpeas (liquid reserved)
1 lemon
1 tsp salt (to taste)
1 tsp ground cumin (to taste)
A pinch of cayenne pepper
3 cloves garlic
A little bit of olive oil for drizzling
Ground paprika for garnish

  1. Pre-heat oven to 200 C
  2. Put the sweet potatoes (with the skin on!) in an oven proof dish and drizzle with olive oil. Roast them in the oven until completely soft, anywhere from 30-45 min depending on your oven and how small the sweet potatoes
  3. Meanwhile, cook your chickpeas, drain them, and reserve the liquid
  4. When the sweet potatoes are done, let them cool and then you can easily pull off the skin and roughly chop them up
  5. Mix all ingredients in a food processor/blender, adding the salt and cumin last. I’m really sensitive to the taste of cumin, so that’s the one thing I try to be very careful not to use too much of…
  6. Drizzle with olive oil and paprika before serving

This hummus keeps in the fridge for up to a week, and it’s a great addition to  meals. You can always serve it as a side or snack with naan bread or crudités (fancy word for raw vegetables), but don’t forget you can use it as a spread on sandwiches with some avocado and cucumber. I also use hummus in lunch wraps with cooked pearl barley and fresh veggies, and the sweet potato hummus would be a great substitute for tomato sauce on top of a pizza crust – sounds like a fun twist to me! 😉

Xx Christine 


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