If for a picnic with your friends or a late summer BBQ, dips are always a good addition. We especially love hummus, we just can’t get enough of it. So we thought, why not make some with insects? It’s very easy and quick and adds many important nutrients to your meal. It is also really nice to combine with our gluten free cricket crispbread, available in our shop!
For one serving of hummus you need:
- 150 g of dried chickpeas (or one can of already cooked chickpeas)
- 1-2 cloves of garlic
- 1 tbsp of tahini
- the juice of half a lemon
- 3 tbsp of olive oil
- some salt
- 2 tbsp of insect powder
If you are using dried chickpeas, it is best to soak them first overnight. Then boil them the next day, adding a pinch of salt, for approximately 45-60 minutes. To make your hummus nice and smooth, make sure your chickpeas are well-boiled. If you want to be quick and easy, you can also use canned chickpeas, which you don’t need to boil yourself.
Chop the garlic slightly, and add it together with the chickpeas, the tahini and olive oil. Squeeze the juice from half a lemon and add it to the rest. Now just add a pinch of salt and blend it all together until it gets creamy and smooth. You can do a taste test to see if you need more salt or add a bit of water and olive oil to make it smoother. Now add 2 tbsp of insect powder for added B12, zinc and iron. Just mix it under with a spoon and ready is the insect boosted-hummus!