Organic Hummus Dip Recipe
I get so many people asking for this healthy recipe so I thought I would share it with you. There are many recipes online that say add specific ingredients at a certain time etc.; but I bung all ingredients in at the same time, with my secret ingredient Aquafaba which is just the water from the chickpeas (see more information below).
Hummus means chickpeas in Arabic and is an ancient food that’s been prepared and eaten since ancient times.
Traditional hummus is sugar-free, low in calories, high in protein, rich in healthy fats and high in dietary fibre.
Hummus also contains a wide range of vitamins and minerals, including folate, vitamin K, zinc, iron, magnesium and vitamin C.
One cup of hummus also has around 15 grams of fibre, which is 59 percent of the recommended daily consumption
Researchers believe dietary fibre helps promote the growth of healthy bacteria in the colon, which is also protective against cancer.
The list of hummus health benefits continues; chickpeas have properties that can help prevent heart disease, are high in antioxidants and help with sleeping, learning and memorising. It is also a great option for people who are allergic to certain foods because it is gluten free, nut free and dairy free. Chickpeas help control blood sugar levels and improve digestion (don’t eat too much as can cause loose stools).
For the Love of Hummus Recipe
Hummus is almost always the marriage of chickpeas, sesame paste (tahini paste), lemon juice and garlic. I rarely measure ingredients but prefer to taste and adjust according to our taste. I have tried to list precisely the measurements I use.
1 tin organic chickpeas – N.B. save the waster out of the chickpeas this is called Aquafaba (see note below)
1 to 2 tablespoons tahini paste – depending on personal taste
1/2 squeezed lemon juice – I use lime in place of lemon too
1 to 2 cloves garlic – or use 1 tsp of organic garlic powder
2 tbsp of Organic olive oil
Approximately half of the Aquafaba water – add more for preferable texture, some people prefer a coarse, thick consistency and others prefer smoother paste.
Salt and pepper to taste
Optional – add some cumin spice/paprika spice/cayenne pepper/turmeric / sprinkle some fresh coriander leaves over before serving.
Place all ingredients into an electric food processor/mixer and blend until you have a stiff paste – taste once blended and then if necessary add more quafaba water/olive oil or seasoning. Simple, easy and quick. Keeps in fridge for around 5 days. Serve in a bowl and pour a little olive oil over and sprinkle a light dusting of paprika.
Try it smeared onto your sandwich, baked on fish, or made into a flavorful dip to perk up vegetables. The bright lemon finish helps cut fats and works well with seafood, and because of its creamy texture, you can substitute this as a dip or spread just about anywhere. It also goes well with meat. You can even use it to thicken sauces or soups.
Quafaba or chickpea water – liquid magic
Can be used as a vegan substitute in many recipes that call for eggs or egg whites. Meringues, fancy, foamy cocktails, mayo etc. —it may seem crazy, but it really does work! Check out recipes on the internet.
Yummy – enjoy!