I absolutely LOVE humus, it’s great in a wrap with falafel, toasted pita, with veggie sticks or in a sandwich. However, it can be high in calories due the oil content, and even if you get the ‘low fat’ options in the supermarkets – A. Their more expensive and B. When you take things out, something is put in to replace it, and can often me even more unhealthy than the original ingredient!
I now make my own humus and so know exactly what goes into it, and can also tweek it spice wise, or if I want it more lemony.
- 1 Cup of (unshelled) chickpeas rinsed with cold water
- 1 Large garlic clove (chopped finely)
- 1/4 Cup Tahini
- 1/4 Cup Lemon Juice (about half a large lemon)
- 1/2 Tsp Cumin
- 1/4 Tsp Coriander
- 1/4 Tsp Harissa paste
- 1/2 Tsp Smoked Paprika
- 2 Tbs Extra Virgin Olive Oil
- ‘Cream’ the tahini and lemon juice together for a minute in a blender
- Add the garlic, cumin, coriander, paprika, harissa and olive oil and blitz again for 2 minutes, scrapping down the sides
- Add the rinsed and shelled chickpeas a 1/4 cup at a time, blitzing into a smooth humus each time
- Finish with a drizzle more olive oil and sprinkle of paprika