I could happily eat hummus everyday for the rest of my life. It would be a rare occasion to open my fridge and not see a jar there, waiting to be devoured. Not only is it extremely delicious, high in fibre, protein, iron, folate (great for my pregnant body), phosphorus and B vitamins (great for us vegans), but the additions of Lemon juice, Apple Cider Vinegar and Tahini make it an all-around, healthy powerhouse that is perfect for any post cleanse snack, meal or even during if you are struggling to stay away from solid food.
This recipe has no added oil so you don't need to feel guilty about indulging in it daily! We love it with veggie sticks, on toast with tomato and rocket, with felafel, corn chips, in wraps, with roast veggies… I can go on. Basically anything! If you want more tips, variations and serving suggestions, get in touch :)
1 x Tin of Chickpeas (we recommend organic brands with no added salt or better yet, soak and cook your own*)
1 Tbsp Tahini - unhulled will have a stronger sesame flavour so use whichever you prefer.
½ tsp Mineral rich salt. ie celtic sea salt - himalayan Salt
1 x garlic clove or ½ tsp Garlic powder
1 tbsp Nutritional yeast
½ tsp Cumin
3 Tbsp Almond mylk (or any plant based milk alternative)
1 tsp Apple cider vinegar
1 Tsp of Maple syrup (or Rice malt syrup)
Juice of half a lemon
Add all ingredients to a high powered blender and blitz on high until smooth. You may need to stop half way through and scrape down the sides. You can of course mash it all together with a fork… that way you get in an arm work out too!!
Taste and season as desired. Add more mylk for a smoother consistency.
Add jalapenos for some spice
Smoked paprika or turmeric in place of cumin
Herbs like coriander or parsley
Substitute beans for cannellini or red kidney
*Cooking your own chickpeas requires some preparation, however it is a cheaper option in the long run and very rewarding. ½ a cup of dried chickpeas will yield 1 cup of cooked.