Lately, I’ve been on the Hummus wagon.
I fell off for a while whilst I was struggling with IBS. To manage it my doctor had me on a low FODMAP diet where legumes are not allowed.
Now that I’m able to eat them again I’ve been using beans and lentils wherever I can. If you love chickpeas too you have to try Pamela Reif’s inventive cookie dough recipe – chickpeas are involved…
If you’re not adventurous enough to try chickpea based desserts, try a making a savoury hummus at home.
I find homemade hummus much more flavourful than the store bought kind, and it’s a brilliant way to get plant-based protein, anti-inflammatory nutrients, and healthy fats in.
As I’m also (weirdly) addicted to green olives, I’ve added them to the recipe as well – feel free to exclude them if you’re not as keen.
Blend the following until smooth, and try it yourself:
- 400g canned chickpeas (washed & drained)
- Healthy dose of lemon, herb and garlic seasoning (I find the Masterfood’s blend the perfect amount of zest and flavour, but you can always use an actual squeeze of lemon, mixed herbs, and a clove of garlic).
- Lots of Paprika
- 4 tbsp extra virgin olive oil
- 3 tbsp water
- 10 green olives, pitted and stuffed with pimento
Have you made your own hummus before?
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