Hummus: we like to have a bowl in the fridge at all times for when you need a quick snack! It’s a great source of protein, fibre, and many micronutrients. Of course you can buy pretty good hummus these days but most contain “vegetable oil” or canola oil which is something we’d rather avoid. Find one made with extra virgin olive oil or even better, no oil. Or try making your own!
2 cans of chickpeas
1 heaped tablespoon of tahini
juice of 1/2 a lemon
1 small garlic clove
pinch of sea salt
extra virgin olive oil
chilli flakes or smoky paprika
- drain and rinse the chickpeas
- this step is optional, for if you want super smooth hummus: place half the chickpeas (1 can) in a saucepan and cover with water, add a teaspoon of bicarbonate of soda and simmer for 30 minutes, drain and rinse
- place the softened boiled chickpeas in a food processor with the tahini, lemon, garlic, salt and a little splash of water, blend and slowly add more water to reach your desired consistency
- drizzle extra virgin olive oil in a frying pan and add the other can of chickpeas (the ones you didn’t boil), add chilli flakes and/or smoky paprika and sauté until a little crispy
- *be careful because if the pan gets too hot the chickpeas start exploding and flying across the kitchen at you!
- pour sautéd chickpeas over the hummus and enjoy with crackers, toast or veggie sticks, or add a big dollop to your breakfast, lunch or dinner