Anyone that knows me will know that I’m rather obsessed with hummus; it’s by far my favourite food in the world. I make a big bowl on Sundays and have it with salad wraps mid-week, or I enjoy it with my fattoush salad and some salmon or chicken.
This hummus is the best I’ve made – inspired by a great friend called Luna who I met out in Puerto Rico who is an amazing cook and passionate about health. We enjoyed this hummus in the middle of the rainforest, sat on a huge boulder downstream as part of a picnic with some seedy crackers and veggies and it was just the perfect moment.
Chickpeas and tahini (ground up sesame seeds) are a great source of polyunsaturated fatty acids, including alpha-linolenic acid (ALA), the body’s omega-3 fatty acid from which all other omega-3 fats are made. Omega 3 fats are important for every single function in the body from healthy skin, metabolism, blood sugar regulation through to a healthy heart, brain and joints so hummus is a great way of getting them in. These cream little bombshells are also high in insoluble fibre to keep your digestion in tune and they contain folate, manganese, iron and coppper for a sound nervous system.
This recipes make a big bowl and it’s freezable so you can make double the quantity and freeze it if you wish for later hummus snacking. If you don’t like olives which I know a lot of people don’t, substitute them for the equivalent number of sundried tomatoes or a roasted red onion cooked in coconut oil and blend it through to give you the extra flavour hit.
All the healthy best,
- 2 x 400g can chickpeas
- 1 garlic clove, pressed or cut into very small pieces
- ¼ cup (80ml) water
- ¼ cup (80ml) olive oil¼ cup
- (80ml) lemon juice (approx.1 lemon)
- 2 tbsp (30ml) tahini
- 12 kalamata olives, pitted
- pinch paprika
- Add chickpeas, garlic, water, olive oil, lemon juice, tahini and 4-5 olives into blender and blend until totally smooth
- Taste and adjust flavour to your liking with lemon or sea salt.
- Coarsely chop the remaining olives and fold into hummus mixture.
- Top with a drizzle of olive oil and a pinch of paprika.