Lip-smacking Hummus

Why buy it if you can make it? Hummus is a versatile and oh-so delicious chickpea dip made for hundreds of years in the Middle East. This creamy satisfying dip not only tastes great but fits perfectly into a healthy lifestyle. Packed with plant-based protein and fiber this slow-release carb dip is my number one, go-to snack when I am busy. Slap it on a seeded cracker or enjoy as a hearty dip for fresh veggies. This no-cook version, using canned chickpeas is and quick and easy: just put everything in your food processor and blend until smooth. I make a big batch on weekends for us to snack on during the week.

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Prep Time 8

Cook Time 20

Total Time 1 35

Course Snack

Servings 4 people

Ingredients

400 g chickpeas in water, drained
30 ml Tahini
½ Lemon's juice
60 ml cold water
2 tbsp olive oil
1 clove garlic finely chopped optional
Salt to taste
Cayenne pepper to taste
Fresh coriander chopped
Sweet paprika to taste
¼ tsp ground cumin to finish

Instructions

Put a few chickpeas aside to use for garnish and add the rest to the bowl of your food processor.
Add the lemon juice and tahini, 3 tbsp of cold water, salt, cayenne pepper, cumin and garlic and blend until smooth.
Taste and adjust with more seasoning if you want and add more water if you want a smoother texture.
Spoon into a bowl or spread on a plate using the back of your spoon to swirl the surface. Top with reserved chickpeas and olive oil and garnish with fresh thyme, or any other herb, and a sprinkle of paprika.

Notes

TIP: Tahini is a paste made of roasted sesame seeds and is available in most supermarkets. Choose the light-coloured tahini for hummus.

HEALTH TIP: Although hummus is usually served with pita bread or as a filling for a wrap it can also be enjoyed with a wonderful range of fresh crunchy vegetables as a healthy high-protein, low-fat snack.

Here are some of my favorites: brightly colored peppers, baby carrots, celery, cucumber, radishes, sugar snap peas, baby corn and cherry tomatoes. These can be eaten raw but others I prefer to steam lightly, keeping their crispness - broccoli, cauliflower, green beans, and asparagus. Cooked beetroot is another tasty winner. Scoop hummus into baby lettuce to make hummus “boats”.

TOPPING TIPS:

Add any of the following to your hummus for a twist: roasted seeds and nuts, browned onion and garlic, pomegranate seeds, plain yoghurt or guacamole, roasted butternut, roasted baby tomatoes, and grilled mushrooms.

There are no rules when it comes to enjoying hummus. Experiment, have fun and ENJOY!

Keyword healthy, hummus, recipe, snack