Hummus is super nutritious and packed with plant-based protein, fibre, plus lots of micronutrients and minerals, such as vitamin B1, B6, B9, zinc, copper, iron, manganese and copper.
Most supermarket brands of hummus contain preservatives, which I try to avoid. It's so quick and easy to make, I recommend giving it a go and you'll likely never want to buy a supermarket hummus again! It can be refrigerated for up to 5 days or frozen in batches.
Ready in 10 minutes!
Ingredients
400g cooked chickpeas (1 can organic)
1 ½ tablespoons of tahini
3 (oven roasted) cloves of garlic
1 (oven roasted) capsicum
1 clove of raw garlic, crushed
2 tablespoons of extra virgin olive oil
3 to 4 tablespoons of lemon juice (to taste)
A pinch of sea salt (to taste)
1 teaspoon of ground cumin (optional)
¼ cup of water (to adjust consistency)
A pinch of ground paprika to serve
A pinch of cayenne pepper or finely chopped chilli (optional).
Method
Drain and rinse the chickpeas and place them in a food processor with the tahini.
Add the garlic, capsicum, olive oil, lemon juice, sea salt and cumin (if using). Blend the ingredients together at low speed, until smooth, scraping down the sides to combine thoroughly.
Gradually add a little water and blend if a smooth consistency is required.
Add more lemon juice to taste.
Spoon into a dish or divide into smaller dishes for freezing. Sprinkle with ground paprika. Add a pinch of cayenne pepper or finely chopped chilli for a spicier taste.
Enjoy with crudités (mixed raw vegetables, for example, sliced carrots, cucumber, celery and capsicum sticks) or enjoy with pitta bread or on wholemeal toast with tomatoes, cucumber, etc.