Hummus is my go-to spread. It’s great on sandwiches, burgers, and as a dip for crackers, chips and veggies. It is LOADED with nutrients. Protein, good carbs, good fats, and of course: FIBRE. It’s
easy to make, and can be diversified easily. Below is my basic hummus recipe. Feel free to add herbs, spices, or other legumes / beans as you see fit! What’s great about this spread is that you can modify every aspect of it: base, flavour, consistency. “Hummus” is defined as a garbanzo bean spread, however, as we all know, culinary variation is all the rage. If you can have almond milk, you can have black bean hummus. Yep.
– 1 cup dry chickpeas, soaked overnight, cooked & cooled OR one 16 ounce can of pre-cooked chickpeas
– 1 tbsp tahini
– 2 cloves of garlic, peeled and crushed
– 1 tsp pink Himalayan rock salt, ground or 1/2 tsp in rock form (pink salt has a ton of minerals)
-1/3 cup organic, extra virgin, 1st cold press olive oil
– 3 tbsp lemon juice
– a few grinds of cracked black pepper or to-taste
– throw all ingredients into the processor, and process until completely smooth. If you can taste the olive oil in the mixture, you’re done. If you cannot, add a bit more.
– serve as you desire
yield: approximately 2 cups