Hummus, that creamy dip that hails from the Middle East, has a reputation as clean, healthy food. It deserves it. All the main ingredients are superfoods in their own right. It’s got chickpeas, sesame paste (tahini), garlic, and olive oil in most traditional versions. Hummus is a great source of plant-based protein, providing 7.9 grams per serving. This makes it an excellent option for people on a vegetarian or vegan diet. Consuming enough protein is essential for optimal growth, recovery and immune function. In addition, hummus includes iron, folate, phosphorus and B vitamins.
Prep time: +13
Cook time: 45mins
2 cups of raw chickpeas (to be soaked overnight)
3 soup. spoons of tahini paste (sesame puree)
1 lemon juice
7 s. s. of quality olive oil (you should like it’s taste raw)
1 pinch of cumin seed – optional
You will need a food processor for this dip
Soak your chickpeas overnight and cook them in changed water for 45mins – leave a handful aside for topping and presentation.
Blend chickpeas together for 40 sec approx – then add the tahini, carry on mixing.
Add lemon juice, garlic, olive oil and salt (option to add the cumin if you like it).
Once everything is added to the mix – if your texture is still not smooth – add a bit more olive oil (healthy fat never killed anyone 😉 ) and if you’ve already done that you can add a little bit of hot water to get things moving.
Pour your mixture in a bowl, top with the handful of chickpeas you left aside earlier. Option to add some smoked paprika for topping as shown on the picture or simply a few black sesame seeds for decoration.
Serve with bread or raw vegetables.
Tip : Most of the time I’ll make sure to have this dip in my fridge, it’s delicious, full of protein, you can keep it up to 5-6 days in the fridge and you use it everywhere!!
In supplement on top of your salad, on your morning/evening bread, you can make sandwiches, wraps or simply enjoy with pita bread!
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