Tag: Breakfast

3 Healthy Hummus Recipes

Say hello to my favorite snack! Hummus is perfect for just anything: on top of bread, a cracker, a chip or simply as a dip for fresh veggies. When I lived in Denmark I used to buy a ready-made hummus but now I’ve gotten into the habit of making it myself since it’s so quick and easy. Plus you can variate some ingredients and you at the end you will be left with new amazing tastes. All you need to have is a can of chickpeas, virgin olive oil, a few garlic cloves, tahini and lemon. Even if you don’t have the latter two, your hummus will still end up being absolutely delish.

What’s not to love about hummus? It’s healthy, tasty, easy-to make comfort food. Also, it’s inexpensive and can be really fulfilling. Everybody loves hummus. If you don’t love hummus I can nearly bet you’ve never tried a good, flavorful one! So grab your blender and give it a go: I’m sure your taste buds (along with your tummy) will thank you :)

1. Classic Hummus


Hummus is a simple dish. All you’ve got to do is puree some chickpeas and tahini, add a few extra ingredients and voila, you’ve got you’ve got yourself a nice snack, spread and a dip. If you’re not feeling too adventurous this time – try a classic hummus and grab a slice of bread along.

- 1 can of chickpeas (approx. 400gr)

- 2 small garlic cloves

- Juice from 1/2 lemon

- 2 teaspoons of virgin olive oil

- Pinch of salt and pepper

- Cayenne pepper and smoked paprika (not obligatory)

All you’ve got to do is put all those wonderful ingredients in a tall bowl and give it a good blend. To give it a bit of a different taste and freshness I also add 1 to 2 teaspoons of dried parsley or dill. If it turns out to be a bit too thick, don’t hesitate to add a bit of water (that’s what I normally do) since it should be the creamy consistency of mashed potatoes. Now all you need to add is a pinch of salt and pepper (as a garnish), a bit of cayenne pepper and smoked paprika. I sometimes also add a few chickpeas that I mash with fork to give it a bit of a ‘chewy’ texture :) Yumm!

2. Sun-dried Tomato Hummus

This one is my favorite! Sun-dried tomatoes in this particular combination give hummus a rich, smoky, salty flavor that I enjoy very much. This particular hummus works very well as a dip with toasted pita chips and tortilla chips as well as a tasty spread in sandwiches (especially with fried tofu!). Sun-dried tomatoes give a beautiful coral-like color to hummus and tastes absolutely divine. Give it a try!

- 1 can of chickpeas (approx. 400gr)

- 1 small garlic clove (I don’t enjoy this one being too garlic-y)

- 2 teaspoons of tahini

- A teaspoon of virgin olive oil

- 1/2 jar of sun-dried tomatoes in oil

- A teaspoon of tomato oil (from canned tomatoes)

- 1/4 juice from one lemon

Blend all the ingredients together until you have a nice, creamy, smooth texture. If it’s too thick add some water; for this amount of hummus I normally add around 50-70 milliliters of water, otherwise it turns out way too thick for me. Enjoy!

3. Beet Hummus

This pink, delicious hummus gets gorgeous color and very fresh flavor from beets. I remember I tried my first beet hummus for the first time in Aarhus, Denmark, in a raw bar along with the seed cracker and despite my fear for its unusual color I was left amazed with its fresh, slightly sweet taste. Due to its unusual color it also makes a fun cracker dip. I’ve brought this hummus to a few parties and it’s always been a hit.

- 1 can of chickpeas (approx. 400gr)

- 2-3 small garlic cloves (I don’t enjoy this one being too garlic-y)

- 2 teaspoons of tahini

- Two teaspoons of virgin olive oil

- 1/2 juice from one lemon

- 50gr of pre-cooked beets (I normally buy them in vacuum)

- A pinch of salt & pepper

Put all ingredients into a tall bowl and blend well. You might need to add 20-30 milliliters of water so that it doesn’t end being too thick. If you want to lift your beet hummus and give it even a more luxurious taste, top them with cooked & chopped walnuts. Enjoy!

Vegetable Tart With Broccoli

Since I have been living in Denmark for a while, while shopping, I would always catch myself thinking why don’t Danes have as large assortment of various foods as my homeland Lithuania does, even though residents in my homeland have relative smaller amount to spend on food than neighbors on the other side of the Baltic sea do. The answer to my question is relatively simple: Danes like their rugbrød, kartofler with frikadeller and brown sauce and, to be honest, they do not even want to try anything else since they have already found their bests

Vegetable tart
Welcome to the Danish culture and Danish kitchen!.. Without a doubt Danes do have a point in their saying about frikadellerkartofler and a brown sauce. They are yummy, aromatic and fulfilling. Danish kitchen is not extremely vibrant and exotic (well, at least to my relatively-Nordic eye), but it majority of things are delicious indeed. One of the most simple and delicious Danish dishes are grøntsagstærte - or directly translated, vegetable tart – and one of my favorite ones are with broccoli, as broccoli is said to be the healthiest vegetable on Earth. If you want to know Danes and their kitchen better, we are suggesting you to try an easy-to-prepare mild broccoli and egg tart. If you do not like broccoli, you are free to try using asparagus, leek or paprika instead.


- Danish tart dough (Butterdej)

- 4 eggs

- 1 tomato

- 1 broccoli

- some fresh basil leafs

- spices (up to your taste)


Cut broccoli is pieces and boil it in a salted water for about 15 minutes until it becomes relatively soft. Meanwhile, take a cooking pan and put the dough in it, making a nice “cup” for the other ingredients. Beat the eggs together with spices (pepper, salt and paprika). When the broccoli is cooked, take it out of the pot and put it in the egg mixture. Preheat the oven to 200°C. Cut tomato, add it to the egg and broccoli mixture and pour it into the dough “cup”. Bake for 15-20 minutes til the dough becomes crispy. Garnish with fresh basil and serve with tzatziki (i.e. natural Greek yogurt with cucumbers and garlic) or fresh salad.

 ..and make sure you invite your international friends to get to know the dish – and Danish friends to evaluate the quality and yumminess of it! ;)  Enjoy!

Fluffy Vanilla Pancakes

This is a perfect recipe for breakfast, as the batter is quick to make and the pancakes themselves are really delicious! And, generally thinking, what could be better than a sweet and smooth texture – and a lovely taste in a grey and cold morning? This is what you will need for the batter:


100 ml low fat cream (approximately 18%)

200 ml milk

3 eggs

50 gr sugar

seeds from 1/3 of vanilla straw

150 gr of flour


Beat the eggs into a bowl, mix them carefully.  Then add sugar, milk and cream and stir the mixture, until even. Sieve the flour into the mixture and add the seeds from the vanilla straw before mixing it all together. The batter should not be too thick; the consistency should be of a heavy cream, maybe a bit thicker. If it is too thin, you can add some more flour, otherwise, add some more milk. Now you have the batter to make some delicious pancakes!