Hummus

Many people just go buy something ready made food items from the shops, like hummus, pickled onions, chutneys, pizza bases etc.  Personally, I prefer making things from scratch.  I can control what ingredients I use, how much of each thing I add and I know its fresh! No preservatives, additives, flavourants, colourants or anything other ingredient that starts with an E, ends with a number and looks like it belongs in a chemistry lab.  I know what I have made hasn’t been sitting on a self for months and it was made in China with ingredients imported from South America.

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Hummus is one of those things that people should just make at home.  It takes 2 minutes to make and tastes way better than any shop bought hummus.  You can also get creative with your hummus.  Got red peppers in the fridge: roast, peel off the skin and add to the blender.  Basil? Sun dried tomatoes? Coriander? Literally the world is your oyster! I like to add chilli salt to mine and leave it a little chunky for some texture, but if you like it smooth and silky blend it a little longer.

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Hummus is great as a snack with crudités or chips or as a meal in a salad, pita breads or on toast with some avocado!  AND an added bonus is that chickpeas (the main ingredient of hummus and also known as garbanzos ) are super healthy for you.  Chickpeas are rich in fibre and a good source of protein and manganese.  They also are low GI, help stabilise blood sugar, lowers chlorestrol and the risk of breast cancer and are excellent for weight loss diets.

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Hummus

Makes slightly more than 1 cup

  • 1 tin chickpea, drained* (or equivalent amount of dried chickpeas, soaked over night)
  • 1 heaped Tbsp Tahini
  • 2 Tbsp olive oil
  • 1 lemon, juice
  • 1 clove garlic, finely chopped
  • Salt and pepper to season
  • Paprika to sprinkle over at the end
  1. Place all the ingredients in a blender, season with salt and pepper then blend to deserved consistency
  2. Serve in a bowl with paprika sprinkled over the top and a drizzle of olive oil

*Ok so I know that tinned chickpeas are basically everything I was advocating against in the beginning of this blog, but making the hummus means there is one less step in the processing timeline.  I also always forget to soak my dried chickpeas!  I will definitely try remember and make a new batch and add any additional steps if need be!

Nutritional information for the whole serving:

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