Hummus is not just yummy and incredibly versatile; it’s high in fibre and a great way for vegetarians and vegans to get protein.
There are loads of different versions available in deli’s and supermarkets but there’s nothing quite like making your own. And it really isn’t tricky!
My most recent hummus recipe experiment was a real hit at home, so I thought I’d share it on what is apparently International Hummus Day!!!
- 1 tin of chickpeas
- 1/4 of a red pepper
- 1 handful of watercress (including stalks)
- 1 small clove of garlic
- 1 small handful of coriander
- 1 glug of extra virgin olive oil
- 1 generous squeeze of lemon
- Sea salt & black pepper for seasoning (to taste)
Nothing tricky here. Put it all in a food processor and whizz it up until smooth.
For a more textured end product, hold back a handful of chickpeas. Once the food processor has done its magic, add the final chickpeas and give the machine a quick ‘pulse’. That last handful will be chopped in but leave you with a slightly coarser hummus.
There’s no end of different versions you can make. Get creative. Have some fun!
Please share your own favourites in the comments box below.
With love and wellbeing wishes,