HUMMUS
SERVES 2 SNACK PORTIONS
1/2 cup (125 g) dried chickpeas
sea salt
1 garlic clove
1 tbsp. lemon juice
1 tbsp. tahini
pinch of paprika, plus extra
NUTRITIONAL VALUES
Calories: 474kcal
Fat: 35.3g (5g S.Fat)
Carbs: 33.2g
Protein: 11.3g
Sugar: 5.7g
Sodium: 257mg
METHOD
Allow the chickpeas to soak in water for 24 hours. Drain and place in a pan, cover with slightly salted water, and cook for about 1 hour on low heat with the lid on, until soft. Drain through a strainer. Garlic should be peeled and crushed.
Purée the chickpeas, garlic, lemon juice, tahini, 12 teaspoon more salt, paprika, and pepper in a blender until smooth. Gradually add enough oil to achieve a smooth, velvety texture. Place the hummus in a lunchbox. Draw a spiral in the surface with a spoon, drizzle with more oil, and garnish with paprika. This is great with flatbreads.
Purée the chickpeas, garlic, lemon juice, tahini, 12 teaspoon more salt, paprika, and pepper in a blender until smooth. Gradually add enough oil to achieve a smooth, velvety texture. Place the hummus in a lunchbox. Draw a spiral in the surface with a spoon, drizzle with more oil, and garnish with paprika. This is great with flatbreads.
