Hummus and friends

Whats better than a fresh plant-based spread on a freshly baked piece of bread
or cut celery, carrots, cucumber etc in stripes and dip them into all kind of hummus.

I am crazy about dips, spreads or whatever you want to call them. Why? Because you can use all your creativity, mix together everything you love and it tastes just awesome. All packed with the nutrients your body and taste buds need.

Hot day and you need something refreshing? Just add celery, mint, lime etc.
You are in the mood for Christmas? Mix chickpeas with cooked sweet potatoes/pumpkin and add some cinnamon.

Anything you can do it. Just use your creativity. And if you need a little boost, here are all my basic and crazy creations 🙂


  1. I will mention the weight of the cooked chickpeas. If using dried (cheaper and better taste), use half of the weight, soak them in water overnight and cook them 30-40min till you can squeeze them together with your finger. Let them cool down before processing.
  2. Cashews and nutritional yeast add a cheesy flavor to the dips. Always soak the nuts before processing (easier to digest and to mix with the other ingredients)
  3. I also always add up to 2 Tbsp of ground flax seeds to the recipes. Nuts (Almonds 1987:1, Cashews 125:1, Olive oil 11:1) have a high Omega 6 to 3 ratio and the flax seeds (1:4) balance the ratio of the whole recipe. 
    Source: https://en.wikipedia.org/wiki/Ratio_of_fatty_acids_in_different_foods

Classic Hummus

  • 250g cooked chickpeas
  • 5 Tbsp Olive oil
  • 3 Tbsp Tahini
  • 3 Tbsp cold water or brole
  • 1 roasted onion*
  • 1/2 squeezed lemon
  • 2 minced garlic cloves
  • 5-6 fresh cilantro*
  • pinch of salt

Cut and roast the onions. Add everything in a food processor and mix until smooth
*optional


Cheesy Hummus

  • 100g cooked chickpeas
  • 150g soaked cashews (1-2h in water, faster with warm water)
  • 2 Tbsp nutritional yeast (optional for a more cheesier taste)
  • 3 Tbsp Olive oil
  • 2 Tbsp Tahini
  • 2 Tbsp almond meal
  • 2 minced garlic cloves
  • 1 tsp ground flax seeds/oil (due to the high Omega 6:3 ratio of cashews)
  • 5 Tbsp cold water
  • pinch of Salt

Soak the cashews in water before and drain after. Mix everything in the food processor. Add water if necessary.


Almond Basil Hummus

  • 150 cooked chickpeas
  • 100g soaked almonds (1-2h in water, faster with warm water)
  • 3 Tbsp Tahini
  • 1 minced garlic cloves
  • 2 Tbsp almond meal (or ground almonds)
  • 4 Tbsp Olive or Walnut oil
  • 1 Tbsp ground flax seeds/oil (Omega 3 acids)
  • 10 Basil leafs

Soak the almonds in water before and drain after. Mix everything in the food processor. Add water if necessary.


Mediterranean/Oriental Tomato Spread

  • 200g cooked chickpeas
  • 50g dry tomatoes (ideally soaked for 10min in warm water)
  • 1 roasted onion
  • 6 Tbsp Olive oil
  • 3 Tbsp Tahini
  • 1 Tbsp tomato paste
  • 10 Mint leaves
  • 2 minced garlic cloves
  • 1/2 squeezed lemon
  • Herbs: oregano, rosemary
  • salt/pepper

Mix everything together in the food processor. Add after each process 1 Tbsp of water if necessary.

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Fresh Walnut Celery Dip

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  • 100g walnuts
  • 2  celery stalks
  • 100g green olives
  • 3 Tbsp olive oil
  • 1 tsp ground flax seeds/oil
  • 2 minced garlic cloves
  • 1/2 squeezed lemon
  • salt/pepper

Summer Pepper Dip

  • 100g cooked chickpeas
  • 1 orange/yellow pepper
  • 1 celery stalk
  • 1/2 squeezed lemon
  • 10 Mint leaves
  • 2 Tbsp Olive oil
  • 1 tsp ground flax seeds/oil

Mix everything together in the food processor. Add after each process 1 Tbsp of water if necessary.


Mediterranean Olive Spread

  • 100g soaked Cashews
  • 100g cooked chickpeas
  • 100g mix of black and green olives
  • 2 Tbsp rosemary (oil, salt (1 Tbsp) or herbs)
  • 5 Mint leaves (or Basil)
  • 5 Tbsp Olive Oil
  • 1 tsp ground flax seeds/oil (Omega 3 acids)

Mix everything together in the food processor. Add after each process 1 Tbsp of water if necessary

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“New Style” Baba Ganoush

Why New Style? I just can’t stick to the basic recipes (until I visit the culture and learn from an old lady how to do it her way :). So added some ingredients, which I think add well to the taste. Enjoy!

  • 1 large Eggplant
  • 30g cooked chickpeas
  • 2 Tbsp Tahini
  • 3 Tbsp Olive Oil
  • 1/2 roasted Onion + 2 garlic cloves
  • 1 tsp Kurkuma
  • pinch of S&P, Cinnamon and Anis
  1. Cut the Eggplant lengthwise in two pieces. Cut a rough criss-cross pattern (picture) in the flesh (don’t cut the skin) and drizzle some nut based oil on it
  2. Bake it for 45min with the flesh side up at around 180C
  3. Meanwhile, dice the onion and mince the garlic and roast them in a pan
  4. Take it out of the oven when the flesh is soft and let it cool down. After, separate the flesh from the skin and mix it together with the other ingredients in the food processor.

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Refreshing Green Almond  Hummus

  • 150 cooked chickpeasIMG_2215
  • 3 Tbsp Almond Butter
  • 2 Tbsp almond meal
  • 4 Tbsp Olive or Walnut oil
  • 1 Tbsp ground flax seeds/oil (Omega 3)
  • 10 Basil, Mint and radish leaves
  • 1/2 Cucumber

 Indian Hummus

  • 150g cooked chickpeas
  • 3 Tbsp Tahini
  • 1/2 roasted Onion and 2 minced garlic cloves
  • 4 Tbsp Olive oil
  • juice from 1/2 lemon
  • 2 Tbsp Indian masala spices

Mix everything in the food processor. Add water if necessary.


Almond Basil Pesto

  • 120g soaked Almonds
  • 75g big white beans
  • 2 big kale leaves
  • 10 basil & radish leaves
  • 2 Tbsp Tahini
  • 5 Tbsp Olive oil
  • 1 Tbsp lemon juice
  • salt, pepper & Oregano

Mix everything in the food processor

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