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Easy Hummus Recipe

I don’t like canned chickpeas, I find there is a taste from them that I don’t like, so I use dried chickpeas. You do need to soak them overnight before you cook them. I batch-cook them in my slow cooker, portion them and keep them in the freezer until I want to use them. 

I don’t buy supermarket hummus because there is ingredients in them that are not good for your gut health – avoid any foods with seed oils (vegetable oil, canola/rapeseed oil, sunflower oil) as they have been shown to cause inflammation in the gut – olive oil, coconut or avocado oil are great alternatives. Emulsifiers and artificial sweeteners destroy your gut microbiome… and if you have been following me for a while, you will know that boosting and supporting your gut microbes is a big priority… 

Home Made Hummus Fiber Points 9+ 

1 ½   cups of cooked chickpeas

1 clove garlic (or more if you like it garlicy)

2 tbsp tahini

Juice of half lemon or juice of 1 lime

Chillies (optional)

1 tbsp garam masala

1 tbsp cumin seeds

Generous pinch of salt

Extra Virgin Olive oil

Put all the ingredients in to a food processor (except the olive oil) and blend until almost smooth – the consistency is personal choice

Add about a tablespoon of olive oil and mix through

Taste to see if it needs more oil – continue to add mix and taste with the oil until you find a blend that is right for you.

If you have used a couple of tablespoons of oil and the consistency is still too thick, add a tablespoon of water and blend then if you need, add more water. 

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