Want a healthy snack that fills you up? My Creamy Hummus Dip will do just that! Perfect for entertaining batch and snack on through the week. This recipe makes about 2 cups of hummus, so you can freeze any leftovers to enjoy later on.
Making hummus from scratch, using soaked and cooked chickpeas, breaks down the phytic acid which can impact your ability to absorb nutrients within chickpeas. Following this process is also kind on your digestion and will help to overcome bloating that you may otherwise notice when consuming legumes.
However, if you’re strapped for time or you only have the canned chickpeas on hand, just go straight to step 5 using 1 can of chickpeas (and save 1/4 cup of the liquid for this step also).
What you’ll need:
1 cup (200g) dried chickpeas, soaked in 3 cups water overnight, then drained. If you’re going for the quick option you’ll need 1 x 400gm can chickpeas and save 1/4 cup of the liquid.
1 bay leaf (not needed if using canned chickpeas)
1 cinnamon stick (not needed if using canned chickpeas)
1⁄2 cup lemon juice
1⁄2 cup hulled tahini
1 large or 2 small cloves garlic, finely chopped
1⁄4 cup olive oil
Pinch of Himalayan salt
Paprika, for garnish
What You'll Need To Do:
1. Add chickpeas, bay leaf and cinnamon stick in a large saucepan with 2 litres water and bring to the boil
2. Reduce heat and simmer uncovered for 1 hour until chickpeas are soft.
3. Drain well and keep the cooking liquid aside.
4. Remove the bay leaf and cinnamon stick.
5. Process chickpeas, 1/4 cup of reserved cooking liquid, lemon juice, tahini, garlic and olive oil in a food processor, until smooth.
6. Season to taste with Himalayan salt and sprinkle over paprika when serving.
7. Serve with veggies & gluten free crackers.
Photo by cleo stracuzza