Hummus is a staple food in our house-hold. It has amazing taste and nutritional value thanks to the chick peas in it. Is great when you’re in a hurry and need something filling, that’s also good for you. Use it as a dip for rye crackers, carrots, celery, cherry tomatoes or zucchini – try your favorite vegetables. Or take it on the road as a spread, in a spelt wrap with some salad mix and veggies. It is an ideal part of a healthy food plan, it is rich and creamy and full of calcium, protein and iron.
1 1/2 cups chick peas (canned or cooked – see Moroccan Chicken recipe for details on how to cook dried chick peas) drained
1/4 cup tahini (ground sesame paste)
3 Tbsp fresh lemon juice
3-5 cloves garlic to taste (we love it so we use lots!)
1 Tbsp minced fresh parsley or 2 tsp dried
1/2 tsp sea salt
1/8 tsp cayenne pepper
1 Tbsp olive oil
Place all ingredients in a blender or food processor and blend until smooth. If it is a little dry you may have to add some water, about 1/4 cup should do it. Add more water if you want it a bit thinner to use as a dip.
Makes about 2 cups – can easily be doubled and I suggest you do so because it will go fast!
I can’t say enough about the valuable little chick pea. I use tonnes of them. I recommend cooking 3 cups of dried and just keeping them in a sealed bowl in the fridge, handy for when you need them. I put chick peas into stir fries or curries, add them to salads, make dips like this one, or just grab a handful and eat them. They are fabulous!
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Hummus Recipe Photo Credit: Her View Photography