This Mediterranean dip, home made hummus, is one of the healthiest options, if you want to cut down calories. Replace creamy, cheesy dips and spreads with hummus. It’heart-healthy, PCOS friendly and a treat for weight watchers. Serve with peta bread or with cucumbers, radishes, carrots and spring onions for between-the-meal snacks or party starters.
You will find the homemade hummus a lot more flavourful and creamy than the thick, bland and gluggy stuff available in tins.Spread it on your breads, buns and wraps for creaminess and healthy flavour.
You can also use tinned chickpeas as a shortcut, just drain and rinse them to get rid of extra salt and preservatives.
Water to soak and boil
1/4 cup sesame seeds
2 cloves garlic
1/4 cup fresh lemon juice
1/2 teaspoon ground cumin seeds
1/2 teaspoon paprika
Salt to taste
2 tablespoons olive oil
This Is What You Do:
Toast the sesame seeds on a skillet or frying pan for 2 minutes or till aromatic.
Drain the chick-peas and transfer to a food processor. Add all the other ingredients and purée, gradually add enough water to achieve a spreadable consistency. Season with salt. If the chick-peas aren’t really tender after boiling, the hummus will be grainy. To achieve a really smooth, creamy consistency make sure the chick-peas are very tender.
Eat healthy and don’t forget to comment 🙂