Hummus is a great way to make your veggies and salads more exciting! I love using hummus as a dip with carrot, celery and cucumber sticks. You can also add it to your salad bowls to enhance the flavour and nutritional value of the veggies.
Chickpeas are a great source of plant-based protein. On top of that, they are rich in folate, vitamin B6, copper, manganese, magnesium, zinc and dietary fibre.
This particular hummus recipe doesn’t contain refined fat (aka oil), but instead provides a healthy dose of good fats from tahini and coconut milk. Coconut milk makes this hummus very smooth and creamy.
Yields: about 1.5 cup hummus
- 1 cup canned or boiled chickpeas
- ¼ cup coconut milk (adds extra creaminess)
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- ½ – 1 clove of garlic or to taste
- pinch of cumin
- pinch of paprika
- Himalayan or sea salt and black pepper, to taste
- water, to facilitate blending and achieve your desired consistency (I add about ½ cup)
- Add all the ingredients to a food processor or a high speed blender and blend until smooth.
- Add enough water to reach your desired consistency.
- Serve with veggie sticks, toasted wholegrain bread (choose wheat-free and gluten-free if you’re sensitive) or a salad.