HAPPY NEW YEAR!! I’ve been blogging now for about 2 years and only now have I decided to upload a hummus recipe. I mean, I make hummus almost weekly. We love the stuff! But for some unknown reason I hadn’t gotten around to uploading the recipe. Well, today is your lucky day! Hoorah!
This hummus is THE creamiest hummus you will EVER taste. Pinky swears. There are two things that make this hummus damn smooth. Firstly, I make you undergo the arduous (yet somehow, mind-numbingly enjoyable) task of removing the skins from each chickpea. This step is not essential but does help the hummus to be digested more easily (helloooo gut health) AND it is the main reason for its creaminess.
The second reason why it’s sah creamy is because I get you to add in a little aquafaba. For those not up with the lingo, aquafaba is simply, chickpea liquid. The liquid that you would ordinarily pour down the sink when straining the chickpeas.
Hummus is a Healthy Snack Because….
- packed full of protein (thank you chickpeas)
- a complete protein (thanks to the combination of both chickpeas and tahini)
- high in fibre
- full of good, unsaturated fats
- high in minerals
- AND because it is tasty AF.
Hummus is a great addition to a school or work lunchbox alongside some seeded crackers or veggie sticks. It also goes really nicely spread onto a sandwich or bread roll topped salad.
Hummus is Super Versatile
You can mess with hummus in so many ways to create different versions. Try adding roast sweet potato, pumpkin or beetroot before blending, mix with avocado or throw in some different herbs and spices like paprika, cumin or coriander. Yum!
Not So FODMAP Friendly
Chickpeas aren’t ideal when following a low FODMAP diet. For those of you playing at home FODMAP stands for:
F – Fermentable
O – Oligosaccharides
D – Disaccharides
M – Monosaccharides
P – Polyols
Essentially, a low FODMAP diet avoids certain foods that are highly fermentable and poorly absorbed by some people. This is a very common diet to follow for people with Irritable Bowel Syndrome.
Chickpeas are on the avoid list in a low FODMAP diet. However, if you are following this diet, I would advise chatting to your practitioner as removing the skins can make chickpeas a lot more easily digested.
Notes on Making Hummus
I like my hummus with plenty of lemon juice for some tang but you can add more or less lemon juice, depending on your taste. Start with juice from half a lemon, see how it tastes and add more if desired.
Always use a good quality sea salt as they contain more minerals and are far better for you then regular old table salt (which I would strongly advise avoiding).
Adding caramelised red onion and pomegranate jewels are a serving suggestion and absolutely optional. It tastes delicious with or without so it’s up to you. If I’m making hummus just to chuck in the fridge for snacks during the week then I won’t add the red onion and pomegranate. However, if we’re having people over and I want it to look pretty then I do.
If you’re short on time then don’t worry about removing the skins from the chickpeas. The hummus won’t be as smooth but it will still be tasty.
Finally, Happy New Year!!!
Well, I couldn’t possibly send out a new recipe on the second of January without saying a massive Happy New Year! I love the start of a new year. While I LOVED 2018 and had so much fun last year (that sounds so weird), I always welcome a new year with open arms. There’s nothing like a fresh start to inspire new goals and intentions. Not to mention the utter joy that comes from writing important dates into a fresh diary and calendar. And the smell of new stationary. Ok I’ll stop now.
I’m so excited for what this year brings including a whole STACK of healthy new gluten free and refined sugar free recipes for you. I really, from the bottom of my heart, hope this year is one of joy, health and abundance for us all.
With love and grace,
P.S. Don’t forget to follow me on Instagram for daily healthy eating inspiration. Oh and Pinterest for lots of delicious recipe ideas and healthy home inspiration. Oh, oh and join my mailing list here to stay in touch with latest recipes and posts.
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- 1 tin chickpeas
- 2 tbsp tahini
- 2 tbsp aquafaba (chickpea water)
- 1/4 cup extra virgin olive oil
- 1-2 cloves garlic skins removed
- juice of 1 lemon
- sea salt to season
- 1 red onion skin removed, halved and thinly sliced
- 1/2 tsp coconut sugar
- pomegranate jewels optional
- coriander finely chopped, optional
- Bring a saucepan with a dash of extra virgin olive oil in to a medium temp. Add the onion slices and coconut sugar and stir. Stir every few minutes until onions are tender and translucent and set aside.
- Drain chickpeas by pouring contents of tin into sieve over a bowl. Set aside aquafaba (chickpea liquid) for later.
- Tip the chickpeas onto a clean, unused tea towel and start removing the skins by gently squeezing each chickpea to pop it out of its skin. Repeat until all of the chickpeas have skins removed. This step is optional, however makes the hummus more easily digested and really smooth.
- Place chickpeas into a food processor as well as lemon juice, tahini, garlic cloves (one or two depending on your own taste), extra virgin olive oil, a pinch of sea salt and the two tablespoons chickpea liquid.
- Blend on high until smooth and creamy.
- Pour contents into a serving dish and top with caramelised onions, pomegranate jewels and a sprinkle of finely chopped coriander.