It’s been ages since I last posted ): That’s because school started three weeks ago and there just wasn’t enough time for me to play around in the kitchen. I wasn’t in the mood to spend hours in the kitchen either, thinking about the tons of knowledge I have to cram into my brain everyday. Anyway, it got really really boring during one lecture and I started surfing the net for recipes to try out. I’ve been following the little loaf’s instagram for quite a while and chanced upon a hummus recipe (coincidentally my friend loves hummus and bugged me to make hummus for school). This recipe is quite different from the ones I tried before. It adds parsley and basil, a nice twist to the traditional chickpeas and tahini only recipe.


The thing about hummus is that the measurements of each individual ingredient are not fixed. I can’t tell you how much of each to put in exactly. It all depends on the consistency of hummus that you like and what kind of taste you are going for. Just keep tasting while you are blending everything. One trick  I figured out to get really smooth hummus is to add the water you cooked your chickpeas in. Don’t bother adding so much olive oil because it will never get very loose and smooth. This recipe is a keeper! 🙂 Looking forward to a picnic in school tomorrow, hahahaha. Carrot sticks and hummus in the lecture theatre 🙂


200g of chickpeas, boiled
5tbsp of tahini
1/2 a lemon
2 cloves of roasted garlic
Large bunch of parsley
A few basil leaves
Leftover boiled water
Olive oil
Salt & Pepper

1. Blend chickpeas, tahini, roasted garlic and lemon juice together.
2. Add boiled water and olive oil until desired consistency is reached.
3. Blend in parsley and basil leaves.
4. Dip anything you want into your hummus!!! 🙂

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