Healthy, healthy Hummus!

Chickpeas (also known as garbanzo beans) are one of the world’s oldest cultivated foods, dating back to the Neolithic period in what is now known as Sicily, according to The Food Encyclopedia.
During the Roman Empire, chickpeas were shipped in jars from Sicily to the rest of Italy.
But the Middle Eastern region is thought to have created hummus hundreds of years ago by combining pureed chickpeas with lemon juice or vinegar, tahini (sesame seed butter), garlic, and olive oil.

Chickpeas are rich in fiber and is a complete source of protein , zinc, and magnesium.

Chickpeas are legumes, which means they are a rich source of plant-based protein.
A cup of cooked chickpeas supplies 11 grams of this protein. Unlike animal-based protein, chickpeas also provide dietary fiber, with almost 13 grams in a cup.  The soluble fiber in chickpeas and other legumes binds with cholesterol in the digestive tract and reduces its absorption into the blood, thereby supporting healthy cholesterol levels.
They also contain vitamins and minerals such as foate (chickpeas tend to be higher in folate than other beans) and are also an excellent source of the minerals molybdenum and manganese.

All you’ll need for this super-healthy and super-speedy Hummus recipe is:

 1 x 400g can chickpeas, rinsed, drained,
60ml (1/4 cup) fresh lemon juice,
2 tbs tahini,
5 tbs water + extra on hand,
1 tsp ground cumin,
1/2 tsp ground coriander,
1 small garlic clove, crushed,
Salt & freshly ground black pepper,
Sweet paprika, to garnish,
Carrot & celery sticks, to serve.

FIRST: Put the drained chickpeas, lemon juice, tahini, water, cumin, coriander and garlic in the bowl of a food processor and process until a smooth paste forms.
Feel free to add a little extra lemon juice or water if the hummus is too thick.
Taste and season with salt and pepper.

Ready to blend

THEN:  Transfer hummus to a bowl. Sprinkle with paprika to garnish. Serve with carrot and celery sticks.

End result

Possible variations on the recipe may include the addition of parsley, pureed black beans or roasted red peppers (absolutely divine!).
*Keep an eye out for my upcoming post on the many uses for hummus too! Megyn x



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Hi, I'm Megyn

Imagine a reproductive medicine specialist and a nutritional biochemist rolled into one—yep, that’s me! 
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