Hummus is one of those things where you accidentally sit down, open it up and before you know it, you look down and have ate the entire thing. Ooops. Guilty….. lol. Luckily it is power packed in nutrients. Chickpeas are naturally loaded with protein and fibre. They offer us iron, folic acid, phosphorus and the B family of vitamins. So luckily we can load up on the hummus and feel good about ourselves.

Yesterday I shared a post of hummus I had made spread across my Avocado toast. Here is my simple recipe, I am going to keep this post short and to the point.

You will need

• 1 can (15 ounces) chickpeas, rinsed and drained
• ½ teaspoon baking soda
• ¼ cup lemon juice
• 1 large garlic clove
• ¼ teaspoon salt
• 1/3 cup tahini ( more can be added if you like it creamier! )
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons water, more as needed to smooth it out
• ½ teaspoon ground cumin

Top With

• 1 tablespoon extra-virgin olive oil
• Top with a sprinkle of smoked paprika, and a drizzle of evo

Directions:

• Mix all ingredients – except water in 2 Cup mini food processor or blender
• Blend until smooth
• Taste, add a bit more tahini if you like
• Add water, as needed to thin out
• Refrigerate for at least 1 hour to allow flavors to meld

Tips for Success:

• Don’t be a hero and eyeball your salt! Salty hummus is not any good!
• It is tastier if it sits for at least and hour – over night is even better
• Choose a good quality tahini
• Make sure you blend long enough to combine the ingredients

Fun add ons:

• Fresh herbs
• Balsamic
• Finely chopped Green or Black Olives
• Curry
• Roasted red peppers
• Roasted garlic

Cheers!

Sarah