I’ve had the day off today and even though I’ve been busy unpacking boxes after our move last weekend I decided there was time to make a proper lunch. It had to be something easy and I went for grilled asparagus wrapped in parma ham and a homemade houmous.
One of the great things about hummus is that you can flavour it with anything that takes your fancy. Most hummus recipes has garlic in them but personally I am not a huge fan of raw garlic so that’s not included in my basic recipe. But my best recommendation is to give it a go and use your fantasy.
1 400g tin of chickpeas (240g when drained)
2-3 tbsp lemon juice
1 tsp ground cumin
1 tbsp tahini
2-3 tbsp olive oil
salt and pepper to taste
Drain the chickpeas and rinse. Combine the chickpeas, half of the lemon juice and olive oil, cumin, tahini, salt and pepper in a food processor, and blend to a creamy purée.
Add more lemon juice, cumin or salt to taste. If the houmous is too firm then add more olive oil. Turn out into a deep plate or bowl. Sprinkle with paprika and voila, it’s ready to serve.
While chickpeas are not strictly low carb or LCHF it is still something that I choose to eat from time to time… and they are full of fibre and protein.