Hummus is one of my favourite snacks. Chickpeas, which make up the main ingredients, offer many health benefits. They are a source of slowly digestible carbohydrates and are high in fibre and protein. They also have important weight control properties.
I always use dried chickpeas, but if you prefer to use chickpeas from a can (400g can) then simply omit the cooking instruction for the chickpeas and follow the rest of recipe.
I love to eat hummus with a healthy cracker or with celery and carrots sticks.
125g dried chickpeas
2 cloves of garlic, peeled
60ml freshly squeezed lime juice
30g fresh coriander
Extra virgin olive oil (optional)
1 chilli pepper, chopped (optional)
Soak the chickpeas in plenty of water overnight (water needs to be at least doubled the volume of chickpeas). Drain and cook with 4 cups of water and a pinch of salt in a pressure cooker for 45 minutes. If you don’t have pressure cooker simply cook it in a pan with the lid on for 2 hours or until fully cooked. Drain the cooked chickpeas but do not discard the water.
Place the hot chickpeas in a food processor with the garlic, lime juice, coriander, tahini, salt and 4 table spoons of reserved chickpea’s water.
Process until the mixture is smooth and creamy. Taste and adjust the seasoning, adding a touch more lime juice or salt, according to taste, and adding in a little chickpea’s water if it is looking a bit thick.
Transfer to a sealed dish and fridge for couple of hours for the flavours to come together.
To serve, use the back of a spoon to make a well in the hummus and drizzle over some extra virgin olive oil and the chopped chilli, if you like.