Its super quick and easy to make, cheap and full of nutrients; hummus has quickly become one of our favourite dips to have readily prepared in the fridge. The main ingredients are chickpeas, and at the moment a 400g tin is a mere 33p at Aldi, its much fresher & cheaper than shop-bought hummus.
There are a million recipes for hummus online, all with different variations and flavours. This is a very basic version and it doesnt included tahini (a sesame seed paste) as it is not readily avaliable in most store cupboards. This also makes the hummus a little more child-friendly as tahini can give the hummus a stronger taste.
If you want to try a more traditional hummus, you could try adding sesame seeds with the other ingredients, but you may also need to add a little extra oil to achieve the right consistancy, alternatively you can make your own homemade tahini here.
The health benefits of hummus
Hummus is also pretty healthy as far as snacks go! Its protein-rich and nutritionalists suggest that it might help with weight managment by fighting hunger and balancing blood sugar levels. It is also a good source of magnesium, manganese, and vitamin B6, which help to reduce the common symptons related with PMS. While hummus can also be high in fat, it is mostly heart-healthy unsaturated fat.
Hummus is a good source of iron, for added impact eat with slices of bell pepper. The vitamin C from the bell pepper will help your body utilize and store the iron.
Lots of serving options
As well as dipping, why not spread this healthy snack on bread, pitta or crackers?
Child-friendly and great for fussy eaters
My beautiful assistant Amy helped me whizz up this batch of hummus. Helping definitley encouraged Amy to try it, but you could try serving with lots of colourful cruidits to boost its appeal. Amy named our snack ‘happy hummus with crunchy carrots’ as she is learning all about alliteration at nursery, she can’t wait to tell her nursery class all about it.
- 1 can (400g) of cooked chickpeas
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp sea salt
- 1 garlic clove, crushed
- 1 tsp paprika
- 1 carrot, sliced
- Drain the chickpeas (reserve the liquid for step 3) into a blender
- Add the juice from the lemon juice, salt and paprika, garlic and blitz until smooth, adding the extra virgin olive oil as you blitz
- If the hummus is too thick, add some of the liquid from step 1
- Serve with sliced carrot