Creamy roasted garlic and lemon hummus – homemade, smooth and delicious. Paired with FINN CRISP instead of pita bread.
Happy Thursday guys!
Toady I have a review of FINN CRISP Thin Rye Crispbread With Sourdough Rye. Have you tried it? I’m so glad I finally did!
FINN CRISPS are pure, simple and naturally 100% rye whole grain crackers. Originally from Finland and made with just four ingredients, these crackers are good for you and provide a punch of Nordic goodness.
FINN CRISP crackers are GMO free and kosher. All natural, whole grain and a good source of fiber, they are also made with sourdough rye.
Serving size is 2 slices and there are 40 calories per serving.
I found the taste of FINN CRISP very close to what I like. I often make sandwiches with rye bread and love snacking on crackers, so these combined the two together.
FINN CRISP Rye Crispbread is great on its own, but you can also make skinny sandwiches with it, eat it as chips (dip in your favorite dip) or for example eat it with hummus.
I love homemade hummus and made some smooth roasted garlic and lemon hummus. It only takes 5 minutes to make in a blender/food processor. Of course it might take you longer, if you decide to peel the skins off the canned chickpeas, like I often do. This ensures that you get a very smooth and creamy hummus. This is not mandatory, but I would recommend it, if you have time. I used oven roasted garlic for this hummus, which created and amazing flavor.
- 1 head of garlic (olive oil, salt and foil for roasting)
- 30 oz canned chickpeas (garbanzo beans), peeled if possible, liquid reserved
- ⅓ cup tahini
- ¼ cup lemon juice
- ⅓ cup extra virgin olive oil
- ½ tsp salt (or more to taste)
- ½ tsp plack pepper
- ¼ tsp ground cumin
- ⅛ tsp cayenne pepper
- chopped dill
- sesame seeds
- red pepper flakes
- chopped walnuts
- olive oil
- FINN CRISP Crispbread
- Preheat oven to 400F. Cut the top off of your garlic, so you can reveal the cloves. The head of garlic should stay intact. Place on a piece of aluminum foil, drizzle with olive oil and season with salt. Wrap garlic well in aluminum foil. Place in the oven and bake for 30-35 minutes, until fragrant.Let it cool for 5 minutes. Open up foil, release garlic form the head. For this hummus you need 4-5 cloves (use more if you like a lot of garlic).
- In the bowl of a food processor place chickpeas, 2-3 tbsp of the liquid (you might need more), tahini, lemon juice, olive oil, salt, pepper, cumin and cayenne pepper. Pulse until smooth. Add more liquid or olive oil to thin hummus, if necessary. Add salt, if needed.
- Transfer hummus to a bowl, drizzle with olive oil, sprinkle sesame seeds, walnuts, red pepper flakes and dill. Serve with FINN CRISP.
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This is not a sponsored post. I’m sharing my own opinion with you today. I did receive the product for a review.