A healthy hummus recipe
Hummus, which is Arabic for chickpeas, is nutty, flavoursome and highly nutritious. Loved by veggies and vegans the world over, because of the complete protein potential when combined with bread, hummus dips are must haves with raw, julienne vegetables in your tapas spread. Vitamin A in carrots is fat soluble and thus better absorbed when combined with the olive oil in hummus. Here’s the low down on how to make this popular tahini and chickpea treat.
2 garlic cloves, chopped
2 cups chickpeas
2/3 cup of tahini (roasted, not raw)
1/3 cup freshly squeezed lemon juice
1/2 cup water
1/4 cup olive oil
Salt and pepper, to taste
Toasted pine nuts, to garnish
Fresh parsley, chopped, to garnish
1. Soak the chickpeas in water overnight. Boil in salty water until soft and drain.
2. In a food processor, combine the garlic, chickpeas, tahini, lemon juice, ¼ cup water, and olive oil to form the basis for your hummus dip.
3. Process until smooth. Add salt, starting at a half a teaspoon, to taste. Spoon into serving dish and sprinkle with toasted pine nuts and/or chopped parsley.
Serve hummus with bruschetta, raw dip vegetables such as carrots or celery, or with pita bread.