Hummus
I’m often preparing dips, food, and whole grains for the week when I have a bit of time.
In summer I love me a bowl of fresh fruit and vegetables with a bunch of dips. Usually I make smashed avo, a cottage cheese dip and have hummus on the side. I try not to eat a lot of hummus because chickpeas is still considered a carb in my diet. So I’m often limiting myself to just two tablespoons per serving.
This dip goes a long way when made in advance. I freeze it and let it thaw for the day before I have it. And it’s perfect! Just like the day I made it.
Did you know: Hummas is a Middle-Eastern dip, spread and side. It goes well on pita’s, crackers and my favourite, with the sundried tomato crackers from Woolworths. Hummus is also considered a carbohydrate so eating too much of it when you’re on a calorie-restricting diet is not wise.
Ingredients
1 can chickpeas, drained
1/2 cup tahini
1/2 tsp baking soda
2 cloves of garlic
juice of 2 lemon
1/2 tsp jeera powder (cumin)
3-4 tbsp ice water
1 tbsp olive oil
1/2 tsp salt or less
To garnish: Paprika, cumin, olive oil or coriander - the choice is yours.
Method
In a large saucepan, boil chickpeas and bicarb for 20 minutes on medium heat. The skin will start to swell.
Rinse well and drain.
In a food processor, blend garlic, lemon juice and salt together. Let it rest for 10 minutes.
Add tahini and blend until the mixture is very creamy.
Scrape the bowl and add the ice water and blend until the mixture becomes a pale cream.
Add chickpeas and the jeera. Blend well and while it’s still on, pour in the olive oil. At this stage if you want the mixture to be super creamy, add another tablespoon of ice water.
Keep scraping down the sides of the bowl and keep blending until the hummus is smooth and creamy.
Garnish with coriander/paprika/and or olive oil.
