This one is for all my unicorn friends.
The main ingredient in hummus, chickpeas, should be a staple in everyone’s diet, not only because they’re so versatile (as are their juices – see my aquafaba chocolate mousse recipe!), they’re healthy AF. One of the best vegan sources of protein (19 grams of protein per 100 grams of chickpeas), a rich source of fibre to keep you regular, and they also help control blood sugar and lower LDL (bad) cholesterol. What’s NOT to love?
Oh yeah, they taste great too.
If you want a simple recipe for hummus/hommus/humus/hommos, it doesn’t get much easier than this. 7 ingredients, one blender and you’re done.
1/4 jar beetroot and juice as needed (taken from a 350g jar)
1 400g can of chickpeas
Juice of 1/2 a lemon
2 cloves of minced garlic
2 Tbsp tahini
1/4 cup olive oil
Add the ingredients to your food processor and blend until smooth (or keep some chunky bits in it if you like it that way).
I served with some black sesame seeds and some wraps that I baked in the oven for 8 minutes until they were crispy – great idea if you want to use up any wraps that are about to reach their used by date.
Store hummus in the fridge for up to five days.
Time to make: 5 minutes prep, 5 minutes blending = 10 minutes
On a scale of easy (1) to pull your hair out difficult (5) = 1 – blend and go!
# nowplaying Cate Le Bon – Love is Not Love