The birth place of hummus is still an uncertainty today, but one thing is certain it has been a Middle Eastern staple for centuries. Not only is it ridiculously delicious but incredibly healthy too! Hummus means ‘Chickpea’ in Arabic, there is approximately 6.8 g of protein per 100g of the healthy legume. Once you have a standard hummus recipe, there is so much creative freedom to experiment with flavours, in the photo above, I made a Peppadew hummus, putting a South African twist on a Middle Eastern classic. The Peppadew gives the creamy dip the perfect balance of tangy sweet and savoury.
It’s fairly easy to make and rather quick, in a food processor, blender or in my case, I used my trusty and versatile NutriBullet to whip up a quick and tasty batch of hummus. I got this recipe inspiration from Yuppiechef.
What you need:
- 1 x 410g of Canned Chickpeas, drained and rinsed.
- 30ml fresh lemon juice
- 2 tablespoons of Tahini (Sesame seed paste) can be found in most supermarkets or health stores
- 60g Olive oil add less or more if you like it chunky or smooth.
- 1 clove of garlic
- Chopped Peppadew.
Add ingredients and blitz, pour into a bowl drizzle with more Olive oil, a pinch of salt and smoked Paprika, and serve with crisps, vegetables or add to a cheese and tomato toasted sarnie like I do.
Made to enjoy and share!