Hummus is so popular today and for good reason. This Middle Eastern dip is so tasty, infinitely better than other highly processed dips, and is now readily accessible globally. Growing up in a Greek family, Hummus has been a staple part of my diet, so perhaps I am a little biased. That said, just take a look at how many Greek, Turkish and Lebanese restaurants have popped up over the last decade! If you’re not already onboard – give it a go!
Go One Step Further And Make It Yourself!
There is always some sort of preservatives and other shelf stabilising chemicals added to products that need to be in storage and or on shelves for quite a while. Plus, if you eat a lot of Hummus, it’s really satisfying to make a whole batch of homemade Hummus that has been seasoned and balanced to your exact preference! Moreover, you taste a freshness similar to that from a good Turkish restaurant, with the zestiness and sharpness of the fresh lemon cutting through. Mmmmm…
- Tinned Chickpeas – 2x drained (save ~10 for garnish)
- Tahini – 1x tablespoon
- Fresh Lemon Juice – 1x fruit
- Extra Virgin Olive Oil – approx. 25-50ml
- Garlic – 2x cloves, finely chopped
- Salt – approx. 5-10x twists
- Ground Black Pepper – approx. 10x twists
- Paprika – approx teaspoon
- Water – approx 50-100ml
- Garnish – a splash of Olive Oil, few whole Chickpeas and Paprika
NOTE: Play with quantities to get to your desired consistency and sharpness.
- Drain two cans of Chickpeas into a high-speed blender
- Add the lower range of Water and Olive Oil
- Add the Tahini, Lemon Juice, Salt, Pepper, Paprika and Garlic to the blender
- Mix on high speed for 45-60secs. Shake and repeat as needed.
- Incrementally add more water and olive oil to loosen up the Hummus to the desired consistency
- Incrementally add more salt as needed to desired taste
- Empty out into container and let rest in fridge for about two hours
- Garnish with Olive Oil, Paprika and 10 whole chickpeas
Chickpeas provide you with protein and fibre, and are high in iron, folate, phosphorus and B vitamins. Olive Oil is loaded with antioxidants that help protect the heart and blood cells from damage, and can also aid in weight loss and pain relief. Sesame seeds in the Tahini have a high source of cholesterol-lowering phytosterols and is a good source of iron, magnesium and fibre. Lemon promotes hydration, is a good source of Vitamin C, supports weight loss and can aid digestion.
Follow this blog as it unfolds. Comment if you have questions or ideas on meals, and please keep me honest to the above.