I love humus and I’m always amazed that people still buy this easy to make dip at the supermarket. This recipe is simple and so cheap to make that I whip up a batch once a week as it refrigerates well for a few days. I like to use a fair bit of garlic, chilli and lemon juice in my humus, but the key to this recipe is adding the ingredients to taste. If you don’t like the sharpness of fresh garlic leave it out. Easy. I knew I was onto a winner when an Israeli family friend said that my humus was the best he’d ever had. *Blushing.
1 can chickpeas
1-2 lemons, juice only
1-2 teaspoons tahini paste
3-4 tablespoons Greek yoghurt
½ teaspoon paprika
½ teaspoon ground cumin
Fresh chilli or chilli flakes (optional)
1-2 small cloves of garlic chopped
Salt to taste
- Add all of the ingredients to a hand held mixer. Add the chopped chilli or chilli flakes, salt, garlic and spices to taste.
- Blend until smooth and creamy.
- You can add a splash of olive oil, water or more lemon juice if you want to thin out the consistency.
- Refrigerate or enjoy straight away.
* Serve with chopped vegetable sticks, falafels, drizzled over salad or serve as an accompaniment to homemade grilled pita bread crisps.
** To make grilled pita bread crisps, spray a piece of pita bread with some olive oil and sprinkle lightly with paprika or any spices of your choice.
– Bake in the oven on 180c for about 10 minutes or until crispy. Break into pieces and enjoy.
Chickpeas are a terrific source of protein and a complex carbohydrate that provides a steady dose of energy. They are a good source of soluble fibre that can also help lower cholesterol and satiate your appetite to avoid overeating. The raw garlic in my hummus recipe also has detoxifying properties that helps lower cholesterol. I love chickpeas and when I‘m trying to avoid red meat they are a great protein source for a number of hearty vegetarian dishes. Chickpeas are low in calories and high in nutritious properties so make sure you include them in your diet.