Maybe you are like me and have not made or eaten Hummus for awhile. Why not give it to your kids, instead of those sugary spreads. There is many different recipes out there, including beetroot (which I have a recipe on this blog) cumin, pumpkin and the list goes on.
Nutrition in
Chickpea's - Gluten free and a high source of protein, fibre, Iron, vitamin B6 and Magnesium
Tahini - Ground up sesame seeds are an excellent source of calcium and copper ( is known for its use in reducing pain and swelling of rheumatoid arthritis), and a good source of manganese, magnesium, phosphorus, iron, zinc, selenium, Vitamin B12 and Fibre
The cheapest way to buy chickpeas is dried.
1 - Soak dried chickpeas overnight in a large bowl of water. ( make sure the water level is way above them as the will soak up a lot of water )
2 - Drain off water, place into a large pot and cover with fresh water. Simmer for about 50 mins or until tender. Drain and cool.
3 - Measure out what you need and place the rest of the chickpeas into freezer bags for next time.
You can buy cooked chickpeas in tins but it is more expensive.
Lay flat in the freezer until frozen, then they won't stick together.
Basic Hummus Recipe
Option - Freeze in small containers or small freezer bags.
5 cups cooked chickpeas
1 1/2 cups whole ground tahini - this is a lot but remember, it is high in calcium, higher than milk.
1 - 2 lemons - juiced
1 tsp sea salt
1 cup cold water - may not need it all
1 whole roasted garlic bulb - place in the oven whole - best roasted with you are cooking something else. Roast at 180 c until it feels soft. Slice across the middle and squeeze out the garlic.
Method
1 - In a food processor blend the chickpeas until they turn into a paste. (my blender is not so good so it did not turn into a smooth paste like it should)
2 - Now add all the other ingredients except the water and blend.
3 - Now slowly add the water until it is thick, smooth and creamy. You may need more water or less.
4 - Taste and check seasoning and you may like to add more lemon juice.
You can now freeze in small bags. It will only keep for a week in the fridge.
Slice across the garlic and then squeeze out the soft bulbs. Juice the lemon.
Blend the chickpeas first then add the other ingredients, blend before adding the water.
Serve on bread or on toast for breakfast, use as a dip for vegetables, or cut up tortilla's into triangles and bake them, use these for your hummus.
Enjoy xx