It’s time to skip the store-bought hummus and making your own homemade version. Trust me, making your own hummus is so easy and a lot tastier.
Using good quality extra virgin olive oil, fresh lemon juice, garlic and herbs make this dish a real game changer. And so versatile, you can use it as a dip for fresh veggies or crisps and pita bread, or as a spread for sandwiches; I also like to add hummus to cold or warm roast and ham.
- 500g canned chickpeas (drained and rinsed)
- 2 heaped tbsp tahini (sesame seed paste)
- 100ml extra virgin olive oil
- juice of one lemon
- 2 garlic cloves (crushed)
- 1 small red chilli (finely chopped) or 1 tsp dried chilli flakes
- a small bunch of fresh coriander (finely chopped)
- salt and fresh ground pepper to taste
- 100-150ml cold water
Drain and rinse the chickpeas.
Place chickpeas, tahini, olive oil, lemon juice, crushed garlic, chilli, salt and pepper and 100 ml cold water in a food processor and blend to a creamy purée. Add more water if you need to get a creamy consistency.
Stir in the fresh coriander (reserve some for the top of the hummus as a decoration).
Turn it into a serving plate, drizzle with some extra virgin olive oil and sprinkle with fresh coriander.
Why should you eat chickpeas?
Chickpeas have a number of healthy benefits such as:
– high in fibre, which helps to keep blood glucose lever lower
– full of iron, phosphate, calcium, magnesium, zinc and vitamin K, these all contribute to building and maintaining bone structure and strength
– the high fibre, potassium, vitamin C, and vitamin B-6 content all support heart health
– contains selenium which could prevent inflammation and decreases tumour growth rates in your body