Humus is one of my favourite foods because it is so versatile and nutritious. Thanks to the chickpeas, humus has a rich content of protein, dietary fibre, folate, and certain dietary minerals such as iron and phosphorus. I prefer my humus on toast or crackers or as an addition to a summer salad and of course as a dip. Sometimes I make twice as much and freeze half away as an emergency stock for later.
- 425 g chickpeas (cooked)
- 1 large lemon
- 1/4 cup tahini
- 1 garlic clove
- 1/2 tsp ground cumin
- 1/2 tsp salt
- pinch of ground paprika
- some water to adjust consistency
1. In a food processor process tahini, lemon juice and 2-3 tablespoons of water until creamy.
2. Add garlic, cumin and salt and process for 1 minute.
3. Add half of the chickpeas and process, add a little water to get the mixture smooth.
4. Add second half of the chickpeas and process until smooth. Add water while processing to adjust consistency. Be careful with the water so the humus doesn't get to runny.
5. Serve with a pinch of paprika and some sunflower seeds.
For a great morning or afternoon snack, I like to put a generous amount of humus on some gluten-free, organic Buckwheat and Corn toast from The Organic Breadman and top with a handful of crunchy sprouts.