Hummus.

This has become my weekend staple: I bake my bread and make this hummus to have with wine. My husband and I love it, but I must warn you, this one is a bit bitter, because I add more Tahini paste. If you like lighter taste, add 2tbsp instead of 3. It’s easy to experiment with it, because classic ingredients are always the same, but you’ll get different taste according to quantity of each ingredient. Make sure to use light tahini paste, as the darker varieties are very bitter.

Both tahini and chickpeas are full of calcium, protein and fibre. Chickpeas are a good source of iron too and sesame seeds Tahini are made of contain omega 6 & 9 fats.

Makes one bowl:

  • 1 x 400g can of chickpeas, drained.
  • 3tbsp light tahini paste
  • 3-4 garlic gloves
  • juice of 1 lime
  • 1tsp of salt
  • 4-5 tbsp olive oil + a little water to thin if required.

Throw all ingredients together in a blender or food processor and blend until smooth. You can add more oil or water if you want thinner consistency.

This is a basic hummus, which is good enough on its own, but you can experiment and add roasted peppers to it, sun-dried tomatoes and artichokes, smoked paprika, coriander etc. Use your imagination!

 

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