I could eat hummus every day, I love it so much. I have always enjoyed hummus, ever since I first tasted it when I was really young. I used to beg my mum to buy it but she insisted on making it herself. My mum makes everything from scratch but I always wanted ready-made supermarket food! I didn’t realise how lucky I was. History repeats itself and I would never buy hummus from the supermarket now unless really pushed for time. Not that ready made hummus isn’t good, some of it tastes excellent, but I like to have control over what I’m eating and know exactly what is in my food i.e. salt and oil content. I also like the variations of homemade hummus, such as this one with pumpkin. Hummus is a brilliant source of vegetarian protein and fibre making it a great snack or accompaniment to any meal. The tahini also provides essential fatty acids and minerals. I’m currently using unhulled tahini. It has a slightly bitter taste in comparison to hulled but being less processed, unhulled is higher in nutrients.
- 400 g cooked organic chickpeas
- 300g of cooked organic pumpkin
- 1 clove of garlic (or more if you like)
- 2 tbsp of organic tahini
- ½ lemon juiced
- ½ tsp of ground cumin
- Sea salt to taste (Himalayan is good)
- 1 tbsp of olive oil/flaxseed oil
- Water depending on how thick you like it
- Sweet Paprika
Chuck chickpeas, pumpkin, garlic, tahini and lemon juice into a blender and add water if it needs to be thinned down. Once blended, stir in the oil and cumin and add salt to taste. Spoon into a bowl and sprinkle paprika over the top. Yummy.
