Hummus is quickly gathering a cult following within health food circles, and it is not difficult to see why. It is such a versatile dip and is the perfect accompaniment to many dishes, as well as being suitable for most dietary requirements. This perfect hummus is my go-to afternoon snack when served with raw vegetables and a dish that I quickly whip up when I have unexpected guests as you only require a food processor and five minutes!
Usually I just make up the measurements as I go and adjust to taste (the best way to cook), so feel free to do the same with this basic recipe. I love the addition of all the spices here, as it just makes it a little more exciting than your regular hummus. I also do not add any oil in my recipe to make it much lighter and lower in fat, as well as no salt as I do not believe it is necessary.
Chickpeas are an excellent food choice as they aid you in feeling full for hours. They are a good source of protein for tissue growth and repair, rich in insoluble fibre for the maintenance of healthy digestion, and they have a low GI thus keeping our blood glucose levels stabilised whilst providing steady and slow-released energy.
Tahini is made from ground sesame seeds and you can buy it in unhulled (still with the outer shell and has a stronger flavour) and hulled (milder in flavour, so perfect for those new to the taste). Sesame seeds are little powerhouses of nutrition. They are full of protein, healthy fats (including Omega-6 which is not found in many other foods), calcium (for bone health), and other essential vitamins and minerals. Sesame seeds also may help lower cholesterol, and thus reduce the risk of developing cardiovascular disease, including heart attacks and strokes. Once you make this lean perfect hummus, you won’t want to go back to the addictive and preservative packed supermarket ones!
- 420 g can of cooked chickpeas, drained and rinsed (no added salt varieties are best)
- 1 clove of garlic
- 1½ tablespoons tahini
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon dried coriander leaves
- ¼ teaspoon paprika
- Pinch of chilli flakes
- 2 tablespoons water
- 2 tablespoons lime juice
- Pepper to taste
- Dukkah to serve (can be bought at most supermarkets)
- Add all the ingredients (except the dukkah) to a food processor and blend until smooth.
- Serve in a small dish with dukkah sprinkled on top.
- Keep any leftovers in a covered container in the fridge.