Who doesn’t love hummus? High in protein and fibre, this delicious dip goes well with cut vegetables, crackers or as a sandwich spread. Serve it at your next pot luck or take it for a deliciousand nutritious part of your lunch.Chickpeas – Chickpeas or garbanzo beans are a great source of inexpensive protein. High in both soluble and insoluble fibres, which support bowel health, reduce cholesterol levels, and stabilize blood sugar. They also contain calcium, iron, magnesium, and beta-carotene.Tahini – Tahini is a fine paste of ground sesame seeds. By weight, sesame seeds are higher than liver in iron. They are also high in calcium, magnesium, protein, EFA’s and fibre.
Servings: 2.5 cups
- 1/4 cup tahini
- 2 lemons, juiced
- 1 garlic clove
- 1/2 tsp salt
- 1/4 cup olive oil
- 1/2 tsp cumin
- 2 cups chickpeas, drained and rinsed
- 2-3 tbsp water
- Add chopped parsley, basil, dill or cilantro for a herby flavour
- Add an avocado for extra creaminess
- If you don’t like tahini, leave it out or use peanut, almond or cashew butter instead
- Add some roasted red peppers or roasted beets
- Process the tahini and lemon juice in a food processor for 1 minute. Scrape down the sides.
- Add the garlic, salt, olive oil and cumin and process for another minute. Scrape down the sides.
- Drain and rinse chickpeas and add to food processor. Process for another minute. Scrape down the sides.
- With processor running, slowly add the water and process until you get a very smooth and creamy paste. Add more water if you’d like it runnier.
- Serve drizzled with olive oil and sprinkled with paprika, parsley or cilantro and few reserved chickpeas.
- Will keep in an airtight container in the fridge for 3-5 days.
Photo by Jennie Brown