I'm totally in love with hummus. Not only is it delicious, but it's also a great source of protein that goes well with pretty much anything from raw veggie sticks, salad or grilled veggies to bread or sweet potato chips.
For this recipe, I used black chickpeas, for an original touch. That's why this hummus is slightly darker than most. But you can, of course, also use regular chickpeas for this recipe.
- 1/2 bowl of organic black chickpeas
- 1-1½ cups water
- 4 Tbsp. tahini (+1 Tbsp. extra for optional topping)
- juice of 1 lemon
- 1 clove of garlic
- 1 pinch unrefined sea salt
- 1 pinch black pepper
- parsley for topping
- dash of virgin first cold pressed olive oil for topping
Soak the chickpeas overnight.
Throw out the soaking water and rinse the chickpeas well before cooking, and cook as recommended on the package.
Once cooked, discard the cooking water and rinse the chickpeas, once again with clean water (soaking and rinsing your grains carefully is important to enhance digestion and prevent bloating and gas).
Then, blend the chickpeas with all the other ingredients (salt, pepper, tahini, lemon juice and water). Start with one cup of water and add a bit more if the texture is too tick.
Top with a handful of chopped parsley, extra tahini and a drizzle of olive oil.
Want more recipes like this? You can download your free copy of my Healthy & Happy People recipe book here.
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