hummus

 

If there was one type of food or dish I would have to eat for the rest of my life it would be hummus! There is always a container homemade hummus in my fridge. It is so versatile to use. You can use it as a dip for veggie sticks, rice cracker, falafel, bread spread, the possibilities are eeeeendless. 

The nutritional value of hummus is pretty awesome too. It provides an excellent source of protein, healthy fats, and complex carbs. It keeps you full for a while but doesn't feel heavy in your stomach. Chickpeas are rich in dietary fiber and polyunsaturated fatty acids.

You can use canned chickpeas too if you want, sometimes I do that too if I don't have the time to soak and cook them. In my opinion, it loses a little bit in flavour but is still pretty tasty ;-) 

If you prefer it creamier (Israeli style) then simply use more tahini. 

FUNFACT: 

I consume my own weight in hummus everyday
— Nathalie Portman, VOGUE 2010

hummus

250g dried chickpeas, soaked overnight

3 heaping tbsp tahini paste

2 gloves of garlic

250ml water

1/4 Tbsp ground cumin

salt, pepper

1 Tbsp olive oil

1 Tbsp pine nuts roasted

1 Tbsp fresh mint leaves

1 pinch of smoked paprika powder

 

cook chickpeas in boiling water for 45-60min. or until soft

rinse and pour into a high-speed blender, blend until smooth

add cumin, garlic, salt, pepper and tahini and blend

add water and olive oil and blend again until smooth

pour in a nice bowl, top with pine nuts, paprika powder and chopped mint leaves


if you like the recipe please leave a comment below :) 

 

xx JZ