Looking for exciting and different ideas for hummus flavors? Wondering what to add to your hummus to make it unique? You’re in the right place! This is a 3-steps recipe where the classic Middle Eastern dip meets the wild Arctic in the form of wild blueberries. Yes, this is definitely a new flavor combination!
The end result is a delicious and beautiful purple wild blueberry hummus, which will stand out from any regular hummus dips. It’s vegan, gluten-free, and packed with good nutrients and proteins. As a bonus, the wild blueberry powder (also called bilberry powder) gives a strong antioxidant kick too!
Vegan, gluten-free, refined sugar-free
Purple wild blueberry hummus
Preparation time: 10 minutes
1 cup (240 mL) canned or already soaked and cooked chickpeas
¼ cup (60 mL) tahini
¼ cup (60 mL) lemon juice
1 clove of garlic, finely grated
1-2 tablespoons olive oil
2 teaspoons Arctic Flavors wild blueberry powder
1 teaspoon salt
grated lemon zest of one medium-sized lemon
a pinch of cayenne pepper
- If you are using dried chickpeas, soak them in water overnight. Then, boil them in plenty of water for about 60 to 90 minutes. If you are using canned chickpeas, you can skip this step completely.
- Drain the cooked or canned chickpeas.
- Mix all ingredients (tahini, lemon juice & zest, garlic, olive oil, wild blueberry powder, salt, cayenne) in a food processor until the texture is smooth. You can adjust ingredients based on your personal preferences.
- Serve the wild blueberry hummus as a side or as a dip.
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