How To: Make Oil-Free Hummus
I eat hummus almost every day as a protein boost in salads, spread on toast or as a dip for raw veggies. I make a fresh batch every weekend to keep me going throughout busy weekdays. This is an oil-free version which means it is much healthier than store-bought varieties which often contain lots of vegetable oil to thin out the recipe.
Without the added oils you still get a dose of healthy fats from tahini and can spread a thick lathering on your toast without looking back! Beans are my favourite source of plant protein and they feature in at least one of my meals every day. What’s so great about beans? Well, apart from supplying a healthy protein and fibre dose, they help control blood sugar, and have been shown to be the most important dietary predictor of survival in older people (i.e. beans can help increase our lifespan!).
Making hummus is so simple and should only take you 5 minutes to throw everything into the blender. Once you have made a big batch, store any leftovers in a sealed container in the fridge for one week.
- 2 cans organic chickpeas, drained and rinsed well (use cooked if you prefer)
- 1 tbsp tahini
- juice 1/2 lemon
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp salt
- freshly ground black pepper
- 1/2 cup water
- Add all ingredients to a blender and blend away until smooth. That’s it! Now enjoy your hummus as a dip, toast topping or salad dressing.
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