Chickpeas are one of the only foods considered both a vegetable and a major source of protein, helping you hit two important food groups at once. These nutty beans are rich in a number of important nutrients that keep you well — including protein, vitamins and minerals — and they provide fibre too.
Selenium is a mineral that is not present in most fruits and vegetables, but can be found in chickpeas. It plays a role in liver enzyme function, and helps detoxify some cancer-causing compounds in the body.
I used organic chickpeas to create this recipe! It’s just such a great dip for some ciabatta with tomatoes or crisps and it’s such a delicious addition to a summer salad for lunch. It’s also a healthier alternative to other spreads like mayo for example. I’ve gone for a orange/red paprika hummus, but don’t worry, you can skip this spice if you prefer it plain!
3 tbsp tahini
1 can chickpeas
1 lemon, juice
1 garlic clove, minced
2 tsp paprika powder
2 tsp cumin
3 tbsp olive oil
3 tbsp water
Parsley, for topping
Add in your food processor tahini along with the juice of your lemon. Process for a minute. Scrape the sides and bottom again and process for another half minute into a smooth mixture.
Add oil, spices and crushed garlic along with the chickpeas. Process for 2 minutes and add the water. Process again for another minute. Now it’s up to you to decide what kind of texture you prefer. If you want it really smooth you can add another tablespoon of water and process again, you can repeat it until you’re pleased with the result. Add pepper and salt to taste.
Serve and enjoy!