I talk a lot about healthier versions for healthy snacks – which can be very useful in tiding us over till our next meal. However, we often tend to go for the snacks that can be filled with sugar and refined carbohydrates (scones, muffins or croissants) which tend to result in cravings later in the day. Hummus can be a great option for snacking as part of a healthy eating plan.
Simply chop up your favourite vegetables as use as a crudite or dipper for your hummus. Great options are celery, carrots or peppers.
- 125g dried chickpeas or 1 tin of chickpeas Juice of 1 lemon
- 1 garlic clove, crushed
- 2 tablespoons tahini
- 2 tablespoons of Extra Virgin Olive Oil
- ½ teaspoon of dried chilli (or paprika, or ground cumin, or ground coriander)
- Sea Salt and freshly ground pepper
- If using dried chickpeas, prepare the night before. Put a saucepan of water on to boil. Once boiling, add chickpeas and cover. Turn off heat and leave over night. The next day, drain water, cover barely with fresh water and bring to boil. Simmer for about 1 hour. Drain off water (saving a little for the hummus) and allow to cool. Or simply drain a tin of chickpeas and wash well.
- Place all of the ingredients, except the salt and pepper, into a food processor and blend to a consistency you are happy with.
- Season lightly with salt and pepper. If you feel it needs more lemon or oil, add slowly and blend a little further till you reach a taste you are happy with.
- Wheat free, gluten free, sugar free and dairy free