Making your own hummus is easier than you think and also offers scope to add in different flavours. How about adding cumin and garlic for an authentic Middle Eastern version? This high protein and fibre rich dip is ideal accompanied by vegetable crudities for a filling and healthy snack; perfect for hungry kids at the end of the school day!
Making Homemade Hummus…
- 1 400g can Chickpeas
- 2 tablespoons Tahini
- Juice from half a lemon
- 1 small clove Garlic, crushed
- 1/2 teaspoon Cumin powder
- Sea Salt/Ground Pepper to taste
Variations; add before blending
- 1 teaspoon smoked Paprika (optional)
- 30g flat-leaf Parsley, finely chopped
- 2-3 pinches chilli flakes
Drain and rinse the chickpeas
Combine the chickpeas, tahini, garlic, cumin, salt and half the lemon juice in a food processor and blend to a creamy consistency. Add water a little at a time to the desired consistency.
Taste and season according to preferences; adding more lemon or salt.
Warming the chickpeas before using helps to infuse the flavours
You can use canned or home-cooked from dried chickpeas for this recipe. (See note below) If using canned, ensure they are well rinsed to remove any phytates in the water, which may cause digestive discomfort
This hummus will keep for around a week in the fridge
Make a double batch and freeze half for a nutritious snack for the family when you’re pressed for time or have guests arriving
Phytic Acid is an “antinutrient” that can interfere with the absorption of minerals when it reaches the digestive tract. If you’re using dried beans, be sure to soak them for at least 12 hours and change the water several times during soaking to remove the Phytic acid that may have leached into this water, before using. Do not use the soaking water. Using canned beans is easy and convenient and as they are already soaked, will not contain as much Phytic acid. However, rinsing well before use will remove any traces that may have leached into the soaked water. For more information, CLICK HERE
May Simpkin is a BANT registered Nutritional Therapist with a Masters Science degree in Personalised Nutrition. She is an experienced clinician and Head of Wellbeing at Grace Belgravia, London., as well as Chair of the Continual Professional Committee at BANT, the British Association for Applied Nutrition and Nutritional Therapy . She is also registered with IFM, The Institute for Functional Medicine and a member of the RSM, The Royal Society of Medicine.
For more recipes visit: www.maysimpkin.com