Recipe – Healthy Homemade Black Olive Hummus
I am a big fan of Hummus (a.k.a. Houmous). It is a great source of vitamin B6, manganese, dietary fibre and protein; as well as copper, zinc, iron, folate, and phosphorus. Made of just a few simple and natural ingredients—it can be a quick and easy lunch or snack, and it will help keep you healthy and aid recovery.
A lot of shop bought hummus uses oil or thickener to give it consistency. However, after a bit of experimentation I have found that this recipe—made in a Nutribullet—is super easy and even tastier than most.
Enjoy.
A lot of shop bought hummus uses oil or thickener to give it consistency. However, after a bit of experimentation I have found that this recipe—made in a Nutribullet—is super easy and even tastier than most.
Ingredients (2 large servings)
- 400 gram tin organic chickpeas (in water)
- 175 gram tin black olives (pitted) (drained)
- 1x tbsp tahini paste
- Juice of half a lemon
- 1 clove of garlic
- 1 tsp paprika
- ½ tsp chilli powder
- ½ tsp black pepper
- ½ tsp salt
Method
- Drain the water from the tin of chickpeas and place it to one side in a cup (you will need it later)
- In the small Nutribullet cup—add the drained chickpeas, olives, tahini, lemon juice, garlic, paprika, chilli powder, black pepper, and salt (all of the ingredients)
- Blitz together until a thick paste is formed
- Gradually add some of the water you drained from the chickpeas back into the mixture—blitzing as you —until you get your desired consistency
- Serve immediately or refrigerate for up to 3 days after making
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