400g tin of drained and washed chickpeas
1 tablespoon olive oil
1/2 fresh squeezed lemon
1 clove garlic very finely diced
1 tablespoon tahini (sesame seed paste)
Garnish with a sprinkle of paprika and shallots
Place all ingredients (besides garnish) into a blender or food processor and blend until combined. If it’s too thick, add a tablespoon or two of water. Garnish with paprika and shallots, and store in the fridge for up to five days. Hommus is great to have as a snack with multigrain crackers or chopped up vegetables.
- Chickpeas are a fantastic source of protein, fibre, iron, potassium, Vitamin B1 & B2, and are low in fat (3g per cup) and sodium. They also help lower cholesterol.
- Lemons are a great source of Vitamin C and bioflavonoid (Vitamin P), enhancing Vitamin C.
- Tahini is a great source of protein, calcium, omega 6, magnesium, iron, zinc, Vitamin A, E and B3.
- Another variation is to include mushroom (blended or as a garnish). Button mushrooms are rich in potassium, phosphorus, copper, iron, B1 & B2. Mushrooms also have beneficial qualities in reducing blood fat levels, antibiotic properties, and are easily digested.