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Hummus | spiced up with Louisiana 18 and organic hemp oil and organic walnut puree
Author: David E. Moore
Preparation time
10 minutes
Equals
6 portions
Ingredients & preparation
Ingredients
| 400 g | cooked lentils | |
| 6 tbsp. | organic hemp oil from 27grad Rohkostöle | |
| 4 tbsp. | organic walnut puree from 27grad Rohkostöle | |
| 2 - 3 | garlic cloves | |
| juice from 1 organic lemon | ||
| 2 tsp. | organic lemon zest, finely grated | |
| 2 heaped tsp. | Louisiana 18 | |
| Black Gold | ||
| salt | ||
| water |
Preparation
- Place the lentils, hemp oil, walnut puree, garlic cloves, lemon juice and zest, and Louisiana 18 in a large mortar or food processor. Blend everything until you get a smooth mixture.
- Season to taste with salt and Black Gold. If the hummus is too thick, add as much water until the desired consistency is reached.
Serving suggestion
Here I served the hummus with vegetable falafel, which I stuffed with fermented beet, and drizzled the whole thing with some organic hemp oil.
Tips
- Instead of lentils, you can also use any kind of beans. Try chickpeas or white beans (you can also use pre-cooked ones from a jar).
- If you don't have Louisiana 18 on hand right now, you can substitute it with a good Ras el Hanout or curry powder.
- Instead of Black Gold you can season to taste just with black pepper.
I use these spice mixes
Louisiana 18 is an aromatic blend of 18 hand-selected spices. This umami all-rounder is a must have!!!
Contents: 85 g
I also use these products from 27grad Rohkostöle - and not only for hummus!
Hemp oil tastes deliciously nutty, is extremely versatile and has the optimal pattern of polyunsaturated fatty acids among vegetable oils.
All oils are cold pressed with water cooling. As a result, many more valuable ingredients are preserved than with cold pressing without cooling.
Raw vegetable oils should only be consumed cold.
Walnut puree is a by-product of the oil production. It is the sediment of the walnut oil and, in addition to a lot of walnut oil, also contains solids from the walnuts from the pressing.
All oils are cold pressed with water cooling. As a result, many more valuable ingredients are preserved than with cold pressing without cooling.
Raw vegetable oils should only be consumed cold.
Have you tried it yet? Then I'd appreciate your review!
Moore than Spice
"The Voice" David E. Moore
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