Watching TV or when I have friends around I like to have something to snack around. Usually snacking is associated with unhealthy things but there are so many other alternatives that are good for you as well. So I am sharing my recipe for avocado hummus which you guessed it it’s incredibly good for you…food for your body and for your soul I dare to say. It’s also such a versatile dip as you can have it with celery sticks, slices of fresh walnut rye sourdough, olives or one of my favourites is fresh romaine leaves which look like a scoop perfect to hold the hummus. Why not add also a baba ganoush to have a complimentary dip to your platter? Coincidently I have a recipe for this as well…posted a few months ago:).
By now you got used to the next section of health benefits and this one is no different.
Chickpeas (which are the main ingredient in hummus) are an incredible source of protein and a great alternative for meat…there you go…tip of how you can live a healthy life that doesn’t cost the earth:). They are mainly made of dietary fibre which helps lower the so called “unhealthy” cholesterol but due to their manganese, calcium, phosphorus and magnesium content great at keeping our bone system in good health.
Avocado is my favourite non sweet fruit…I would have it every day, 2 times a day if I could. It contains beneficial fats which can lower blood pressure as well as having anti-inflammatory properties.
200 g chickpeas
1 clove of garlic
2 tablespoons of tahini
Juice and zest of 1 lemon
Good pinch of salt
Soak the chickpeas over night in water to allow the skin to soften and cook easier.
I know this is a pain, but I actually like to buy dry pulses and then prepare them from scratch…the precooked chickpeas coming from a tin usually have additives which are not natural to ensure the product is preserved and has a long shelf life…not quite straight from farm to fork in my opinion.
Discard the water you soaked the chickpeas in and add fresh water to cover them by 3 cm. Bring to boil and when the water starts to reach boiling stage put the gas right down low and let it simmer. The chickpeas should be cooked in around 45min. To check if they are done take the one chickpea and squash it with a fork. If easily done and middle looks mushy then they should be done.
Drain the cooked chickpeas a put them in a food processor equipped with a S blade along side the garlic, tahini, lemon juice and zest, avocado and salt. Blitz until a smooth paste.
Enjoy and do let me know what you think. It’s always great to hear how this works for you.