I’ve been recommending making hummus for a long time now – to my clients, groups I speak to and on social media and so I thought it was about time I wrote about this fabulous, healthy snack, how to make it and why it’s such a great idea to do it yourself instead of buying those nasty little plastic pots of insipid beige stuff you get in the supermarkets! Believe me, once you’ve made this stuff, you’ll never want shop-bought again!
So here’s why – we’re all concerned about the amount of plastic in our environment and the damage it’s doing to our beautiful planet and it’s inhabitants. When you make you’re own hummus – and any other dips for that matter, all of your ingredients can come from fresh produce, tins or glass jars. It’s free from artificial preservatives and other ‘nasties’ we’re not meant to eat. It’s also cheaper in the long run and can be made in bulk and frozen. It’s easy and needs no cooking and the recipe can be adapted to suit your taste – more or less lemon, olive oil, garlic or tahini – it’s still hummus! If that’s not enough to convince you – take a look at the benefits of the lovely fresh ingredients.
Chickpeas – packed full of a wide variety of vitamins, minerals, protein and fiber that help to regulate blood sugar, aid digestion, help prevent high blood pressure and reduce ‘bad’ cholesterol, so supporting heart health. It also contains phytoestrogens that ease menopausal symptoms such as hot flushes. Because it’s so full of fibre, it helps to remove toxins, including excess ‘bad’ oestrogen.
Tahini – very high in protein and together with the chickpeas provides a ‘complete’ protein – ideal for vegans. The B vitamins boost energy and brain function and it helps protect against heart disease, strokes and cancer.
Garlic – the powerful anti-oxidants boosts the immune system. It’s anti-viral, anti-fungal and anti-inflammatory so can help recovery from most illnesses.
Olive Oil – high in omega 3 which supports brain function and is a powerful anti-oxidant. It therefore helps prevent heart disease, strokes and cancer.
Lemon juice – promotes hydration, high in vitamin C for immune function, aids digestion, kidney function and is great for the skin.
So, with all this, no wonder it’s been a staple food in parts of Europe and the middle East for many years.
Blend, mash or blitz together: 1 400g tin of chickpeas, the juice of 1 to 2 lemons (depending how lemony you like it), 1 to 2 cloves of garlic ( to suit you), 1 tablespoon tahini, a large glug of extra virgin olive oil (depending on your preferred texture), pinch of good salt.
To mix it up a bit, add other spices such as cumin or smoked paprika. Keep in the fridge or freeze when fresh. Enjoy!!