Hummus is a creamy dip originating in the Middle East, made from pureed chickpeas. There’s no doubt in my mind that homemade hummus beats store bought varieties any day.
Homemade hummus is fresh and bursting with nutrition and best of all it is free of emulsifiers, colours and preservatives. Hummus makes a wonderful condiment and a great snack served with crackers and veggie sticks. It is extremely versatile and it is a great source of calcium, magnesium and potassium.
• 1 x 400 gram (14 ounce) can of chickpeas,
• 1 tablespoon fresh lemon juice
• 3 tablespoons water
• 1 tablespoon olive oil
• 2 tablespoons fresh herbs—coriander
(cilantro), parsley or basil (optional)
• 1 small clove of garlic (optional)
• 1/2 teaspoon sea salt, to taste
• Freshly ground pepper, to taste
1. Place all ingredients and herbs (if using) in a food processor and blend. Stop the blender after 1-2 minutes and use a spatula to push down the mixture from the sides to ensure the blade captures all the ingredients.
2. Continue blending until smooth.
You can also blend for less time and leave the hummus a little chunky if you like.
Add 1/4-1/2 cup cooked beetroot (beets), 1 extra tablespoon water (to desired consistency) and up to 1 tablespoon honey (to taste) to the traditional recipe.
Add 1-2 cups fresh spinach and 1 teaspoon honey (optional) to the traditional recipe.
If you love tahini, add 1 tablespoon sesame seeds to the traditional mix for extra protein and calcium