I loooove chickpeas – they’re low GI and high in fibre and protein and they are cheap 🙂 I love their nutty flavour and the crunch they have when they are roasted. I add them to casseroles and stews and eat them several times a week in my morning tea, so there’s no way I can look past hummus as my favourite dip! My little miss happily eats half her body weight in it for morning tea!
See below the recipe for a few variations on the original too.
- 400g tin drained and rinsed chick peas
- 1 tbsp tahini*
- 1/4 cup extra virgin olive oil
- 1 good pinch flaked pink salt, and
- juice from a medium lemon (use 1/2 first and taste test before adding the rest)
*If you need to be sesame free then replace tahini with equal quantities of seed butter.
Add all ingredients, except the olive oil, to the food processor and blitz until well combined. The while the processor is running, drizzle the olive oil through the top chute until well combined and creamy (In a Thermal cooker – Speed 4 for 10 seconds, the scrape down sides and use speed 5 for 15 second intervals, scraping down sides in between until you reach desired consistency).
If it is too thick for your liking, add in a few teaspoons of water.
The citric acid in the lemon will help to preserve the mix so it will store in an air tight container in the fridge for several days – but my best tip is to make a double batch and pop one in the freezer – it defrosts perfectly!!
This makes about 8 serves (a heaped dessert spoon full).
We have it with crunchy raw veggies or wholegrain rice crackers.
For a variation on plain hummus:
- Add in about 100g of cooked (steamed or roasted) beetroot – even the tinned variety works, plus a tsp of fresh chopped rosemary and 1/2 tsp of mince garlic. Blend to desired consistency.
- Add in about 100g of roasted pumpkin and a handful of pumpkin seeds. Blend to desired consistency.