In the weekend I made garlic hummus for the first time. I wish I’d done it earlier – it’s quick, easy and works out cheaper and just as tasty as my favourite store bought brands. Hummus makes a great spread or dip and is high in protein and low in fat. I’ve been eating hummus on wholegrain bread with tomato and avocado all week for lunch. I’m addicted!
Hummus is a nutrient rich dip. Made from chickpeas, it provides a source of vitamin B6 and folate, as well as dietary fibre. Tahini is traditionally used in hummus, you can leave it out but I’d encourage you to buy a jar as it keeps for a long time in the fridge and it really adds to the flavour of hummus. I used Macro Organics which was just over $7 for a large jar. Tahini is made from sesame seeds and provides a source of calcium, as well as iron and magnesium.
Here’s how to make garlic hummus:
1 190g can chick peas, drained
2 tablespoons tahini
2 tablespoons water
8 cloves of garlic, finely chopped
1/4 cup lemon juice
3 tablespoons olive oil
bunch of parley and chives, finely chopped
salt and pepper to taste.
Simply put all ingredients in a blender and blend till combined. Add a little extra water to get the hummus to your desired consistency. Taste, then add a little salt and pepper if desired.
Voila, you’ve just made garlic hummus. Enjoy.