One of my favourite spreads is hummus, a creamy blend made from chickpeas, tahini, a hint of garlic, and fresh lemon juice. This Middle Eastern staple has grown in popularity across North America and can now be found in most grocery stores. Store-bought hummus comes in a variety of flavours depending on the brand, but I prefer making my own for a fresher, wholesome addition to my diet.
Chickpeas, also known as garbanzo beans, are often called a superfood due to their many health benefits. They are packed with protein, fiber, and essential minerals like phosphorus and folate. These legumes help manage weight by promoting fullness, support heart health, and aid in stabilizing blood sugar levels. Enjoy the health benefits of these legumes in this tasty recipe. Spread hummus on a piece of wholewheat pita bread and enjoy!
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- 1 can of organic chickpeas
- 1 medium finely minced garlic
- 1 can organic chickpeas
- 3 to 4 tablespoons of Organic Tahini Smooth (sold in most grocery stores)
- 1 whole fresh squeezed lemon
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1 sprig of parsley
- 1/2 teaspoon of paprika or curry
Use a blender or food processor to blend the ingredients 2 or 3 minutes into a smooth texture.
Begin by adding the liquids and tahini. Then slowly add the rest of the ingredients including the chickpeas. If the mixture becomes too thick, add a tablespoon of cold water until you reach a creamy texture. Place the blended hummus into a glass bowl and lightly coat the top with Udo’s Oil or olive oil.
Store in the refrigerator. Generally keeps for several days.