Store bought hummus is generally full of vegetable oils, preservatives and additives. It's so quick and easy to make your own and the end result is tastier and more nutritious.
So what's so nutritious about hummus? Well, to start with, chickpeas are full of fibre and are a good plant-based source of protein and iron (known as non-harem iron). Tahini (which is simply ground sesame seeds) is a wonderful source of plant-based calcium and a good source of iron. Lemon juice provides some vitamin C which assists in the absorption of plant-based iron and, to top it all off, extra virgin olive oil gives us a boost of antioxidants and heart healthy fats. Have I sold you yet?
I make a batch of this most weeks and pack a small portion of it in the kids school lunches as a dip for their veggie sticks. I have found over the last few years that my kids are generally more willing to much on raw veggies if they can dip them in something!
1 can chickpeas, rinsed and drained
2 Tbsp unhulled tahini
4 Tbsp freshly squeezed lemon juice
2 Tbsp extra virgin olive oil, plus extra for drizzling on top
1½ tsp ground cumin
1 clove of garlic, crushed
¼ cup of water
Sea salt & pepper, to taste
Sumac to sprinkle on top, optional
Instructions: In a small food processor add all ingredients except for the water and blitz to combine. Then add the water and blend again until smooth and well combined. Spoon your mixture into a serving bowl and drizzle with a little extra virgin olive oil and sprinkle with sumac, if desired.