- 1 standard tin of chickpeas in water
- 1-2 tablespoons tahini (sesame seed paste)
- Juice of half to a whole lemon (to taste)
- 2-4 garlic cloves, crushed
- ¼ teaspoon ground cumin
- 2-3 tablespoons of natural yoghurt
- Fresh chopped parsley or coriander
- 1-2 tablespoon extra virgin olive oil
- Drain the chickpeas, saving the liquid.
- Put the chickpeas into blender with all the other ingredients and 4 tablespoons of liquid saved from tinned chickpeas.
- Blend until the mixture is smooth, adding more liquid as well as the natural yoghurt if necessary.
Serve with pitta bread and salad of your choice, for example:
This classic hummus recipe is a handy one to know because it uses chick peas which are full of fibre, protein and starch, a healthy food in and of themselves. For a more complete meal, you can serve chick peas with rice dishes, or alternatively make into a light snack like Hummus. It really does fill the gap on a busy day. Extra virgin oil is high in unsaturated fat which when used proportionately in cooking keeps our arteries working well.