A beautiful hummus dip is a nutritious option to have for snack or appetizer, to take to work, or enjoy with a group of family and friends with some veggies and crackers. It is so easy to make and it’s done in 10 minutes or less! I can guarantee if you make it, you will never enjoy a store bought one again.
Chickpea is an excellent source of important vitamins of the B-complex, vitamin K, β-carotene (precursor to Vitamin A), and minerals: calcium, magnesium, iron, phosphorus, potassium, zinc and manganese, dietary fibre and resistant starch. Fibre and resistant starch promote satiety and sustained energy levels, but also provide food for a healthy gut flora. Chickpea has antioxidant, anti-inflammatory and hormone modulating phytochemicals which help to improve hormonal balance and protect against cardiovascular disease, Diabetes Type 2, and some cancers.
Hummus dip
Equipment
- Blender or food processor
Ingredients
- 400 g chickpeas - cooked or tinned rinse well
- Juice of 1 large lemon or two limes
- 1-2 tablespoons unhulled tahini
- 1 teaspoon ground cumin
- 1 large clove of garlic peeled
- 2 tablespoons extra-virgin olive oil
- 2-4 tablespoons water
- Sea salt to taste
- Pinch of black pepper
- Paprika toasted pine nuts, cumin or sesame seeds for garnish (optional)
Instructions
- Step 1. Place all ingredients in a blender or food processor.
- Step 2. Blend until smooth. If your lemon juice is not enough – add a little water until you reach your desired consistency.
- Step 3. Transfer to a bowl, dust with paprika and garnish with toasted pine nuts, cumin or sesame seeds, and a drizzle of olive oil!
- Step 4. Keep any leftovers in a glass air tight container in the fridge and consume within 2-3 days.
