Part 1 of easy, go-to recipes: Hummus

by Hannah Thorpe


Fresh Hummus - Taken by: Hannah Thorpe

This quick and easy hummus recipe will tantalise your taste buds and tastes amazing with just about anything! Once you make this homemade hummus, you’ll never go back to store-bought.


What is hummus?

Hummus is a smooth and creamy dip or spread made by blending chickpeas with garlic and citrus, typically lemon juice. Tahini is also usually added to hummus but it’s not a must. It has been a staple in Middle East, Mediterranean, and North African regions, with Egypt being the birthplace of the earliest versions.


Today, it comes in many different flavour variations, including roasted red pepper, roasted cauliflower, artichoke, sun-dried tomato, basil pesto, and even chocolate!


Health benefits of hummus:

Chickpeas are wonderful in aiding gut health as they are loaded with fibre and protein, making it a good and healthy choice, especially when paired with fresh veggies.


Tip:

The hummus will last up to a week in the fridge, if kept in a sealed container. You can freeze it for future use, then just thaw it when needed.


Ingredients:

  • 1 x can chickpeas. Chickpeas, also known as garbanzo beans, are the key ingredient in hummus.

  • Juice and rind from half a fresh lemon. This will add some tang to your hummus.

  • 1 x tablespoon of olive oil.

  • Salt and pepper. Just a pinch for taste.


Method:

  1. Drain your chickpeas but make sure to keep the liquid (called aquafaba.) You may also use water if you accidentally threw the aquafaba out.

  2. Add the chickpeas to your blender, leaving just a few in the can for later use, along with the grated lemon rind and juice, olive oil, and salt and pepper. You may also add a garlic clove if you would like.

  3. Turn your blender on high. If it is too thick to blend, add the aquafaba gradually until you get your desired consistency. It should be thick, creamy, and smooth.

  4. To serve, add a few large spoonfuls into a bowl for a dip or into a container to pop in the fridge. Add the chickpeas you kept from earlier and sprinkle them on top of your fresh hummus. You may also add some more salt and pepper, paprika, or fresh parsley.


And that is how easy it is to make quick and healthy hummus! Below is a delicious dish to accompany your fresh hummus. :)


Chicken and Hummus Open Sandwich


A Lovely Lunch - Taken by: Hannah Thorpe

Ingredients:

  • 1 x slice seeded brown bread

  • 1 x frozen crumbed chicken breast

  • 3 x baby tomatoes / 2 x slices regular tomato

  • ¼ x avocado

  • Grated cheese of your choice

  • Spinach leaves (optional)

  • Salt and pepper

  • And of course – your freshly-made hummus!

Serves: 1


Method:

  1. Preheat the oven to 180°C and from frozen, put the chicken in for 20-25 minutes until golden brown and cooked throughout. Cut the chicken in half if you are unsure about it not being cooked all the way through and put it in for a few more minutes if not cooked throughout.

  2. Once the chicken has about 10 minutes left to cook, pop your bread into the toaster until toasted to your liking. Wash and chop your tomato, grate your cheese, and slice your avocado.

  3. Spoon your freshly made hummus onto the slice of toast and top it with spinach leaves, chicken breast, tomato, avocado, and cheese.

  4. Garnish with balsamic glaze (optional) and salt and pepper.


What Else Can You Eat with Hummus?

  • Roasted peppers

  • Falafels

  • Breads like pita or laffa

  • Grilled lamb, chicken, or beef

  • Fresh carrots, cucumber or celery

  • Crackers

  • Crisps

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