Hi there! I am super excited to be writing my first blog post. A little over a year ago I would’ve laughed in your face if you’d tell me i would be starting a vegan blog. Oh, how the tides have turned (for the better). For a while now I have been waiting for the “perfect moment” to start a blog, but that moment never came. Now I’m just throwing myself in the deep, knowing there is no “perfect moment”. Now is all we’ve got.
So to start i decided to make a recipe using one of my kitchen essential, chickpeas. if there is one thing i am never short of, it would be chickpeas. These versatile, protein packed legumes can be turned into delicious falafel or smooth and creamy hummus in just a few minutes. U can dip this hummus with fresh veggies, spread them on your favourite flax cracker, or just eat it by the spoonful!
I decided to make this hummus a high carb low-fat (hclf) version of the traditional hummus, but if you want you can add a splash of olive oil, and some tahini. So the ingredients are quite basic, but I always like to do things a little different. The roasted bell pepper and smoked paprika powder give this hummus a delicious smoky flavour, while the spirulina gives it a healthy shade of green. The spirulina is completely optional though, I just like to sneak it in for the colour, and nutritional benefits, and I promise you wont taste it.