MIDDLE EASTERN HUMMUS

MIDDLE EASTERN HUMMUS

Traditional Hummus

1 x 400g of Canned chickpeas, drained

1 Tbsp. Fresh lemon juice

1 Tbsp. Tahini

3 Tbsp. Water

1 Tbsp. Cold Pressed Organic Olive Oil

2 Tbsp Fresh herbs such as coriander, parsley or basil (optional)

½ tsp. Himalayan sea salt, kelp salt or other natural unrefined salt

Freshly ground pepper, to taste

Place all ingredients in a food processor and blend until smooth and well combined or leave a little chunky if preferred.   Hummus can be frozen, so I times the recipe by three and freeze two for later use which is a great time saver especially for busy mums or grab out if going on a surf trip along with rice crackers. 

A variation on the theme;

Add these ingredients to the traditional hummus recipe

Beetroot Hummus

¼ - ½ cup of cooked beetroot

1 extra Tbsp. water

1 tsp. honey or to taste

Green Hummus

1 -2 cups of fresh spinach

1 tsp. honey or to taste

Great dipping ideas for hummus are

Carrot sticks

Celery sticks

Green Beans

Cucumber Sticks

Brown Rice Crackers

Hummus is fabulous for kids lunchboxes, surf trips, trips to the beach or to enjoy as a quick snack or lunch at home.  I use the two-compartment plastic containers, one side for hummus one side for sliced vegetables, yum.