by Dr Eden Lurie
Chickpeas are high in fiber and protein as well as antioxidants. Recent studies have shown that eating a single portion of chickpeas (or red lentils) promotes the feeling of
satiety after meals, contributing to improved weight management. They also have the potential to modulate the intestinal microbial composition to promote intestinal
health in humans. This hummus recipe is authentic, cheap and easy to make and can be used to add extra protein and fibre to your daily diet. My favourite ways to eat hummus are with fresh bread or pita, with veggies as a dip or even to mix through pasta as a sauce.
2.5 cups cooked chickpeas (best to soak and cook from dry but 2 tins of drained
chickpeas work just fine too)
4 tablespoons tahini 1/3rd cup lemon juice or juice of 2 lemons
1 large garlic clove
1 teaspoon salt
1 cup water / just enough water to cover the chickpeas
Add all of the ingredients to a blender / nutribullet and process until the hummus is
smooth. If too thick, taste and add more water or lemon juice to your liking.
Top with paprika or zaatar spice, chickpeas and a glug of olive oil.