The need for fresh food as spring arrives does not only cover Milkshakes. I suddenly wanna have fresh meals, preferable not cooked to much, and crispy, raw salads are often on the menu. Sometimes the weather can even affect appetite and smaller portions and snacks are chosen opposed to heavier meals.
The last couple of weeks I have been having a little holiday in my Aarhus home with my man. Here I have been whipping up a couple of new recipes for the blog. We have also been trying to coordinate a more practical cooking approach, meaning that we have prepped all of our veggies in the beginning of the week, grating root veggies, chopping cabbage, peeling and cutting carrots etc. This allows us to much faster whip up a meal whenever we feel like it, without having to spend to much time in the kitchen + we make sure that we eat a whole lot of vegetables because you do not waist them once you have put in the effort to prepare them. We ended up making beetroot burgers, caramelised cabbage and fresh salads – if curious see pictures of all here.
Another beautiful and very taste dish we made was this parsley sparked hummus served with crispy butter toasted rye crackers, yum! It served well as a little lunch – but we also used the hummus days after to spice up those salads and veggies that we had prepared.
I love a good old hummus but I often find that a little extra add-in makes it even more delicious. I have often made a curry hummus inspired by one you can buy in our local health food store. It is really delicious but as I already stated; spring equals fresh and lighter meals, and here the parsley and spinach do a beautiful job. The hummus is super easy to whip up, and stays fresh in the fridge for up to a week or more. I do not add too much oil, but use water as thinner, since I really don’t like it when it gets too oily and filling. The crackers are sooo easy to make, and they keep well too, so you can easily snack away on those – they never ever get boring!!
Parsley Hummus & Crispy Rye Crackers
Serves 10 persons
550 g cooked chickpeas
50 ml olive oil
1/2 cup water
A large bundle of parsley
2-3 handfulls of spinach (optional, but gives a wonderful colour)
4 cloves of garlic
1/4 cup lemon juice
1 tsp lemon zest
1 tsp cumin
1-2 tsp salt
A pinch of chili flakes
Fresh ground pepper
6-8 pieces of very thinly slices rye bread
Butter or olive oil
Preheat oven to 200ºC / 400ºF. Slice rye bread into very thin slices. Brush them with oil, or spread out a layer of butter, and sprinkle with a bit of sea salt. Cut into preferred pieces and place on a lined baking sheet. Bake in the oven for 10 min or until golden and crisp.
Use a blender or foodprocessor to make the hummus. Add all of the ingredients to the machine and blend until you have a creamy texture, season to taste.