Lately I’ve been back on the Hummus wagon.
I fell off for a while whilst I was struggling with IBS. To manage it, I had to stick to a strict low FODMAP diet where legumes are unfortunately 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 homemade hummus.
I find homemade hummus much more flavourful and fresh than the store bought kind, and it’s a brilliant way to get plant-based protein, anti-inflammatory nutrients, and healthy fats in.
I’m also weirdly addicted to green olives, so I’ve perfected a recipe that incorporates them too.
Blend the following until smooth, and try it yourself:
- 400g canned, washed & drained chickpeas
- 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