Cumin and Lime hummus
Friday May 21st
For those who could not read my hummus recipe in the WOW article, here is a copy below. I made a similar hummus to this last night at my 'lose weight for summer' healthy cooking classes - I made with red kidney beans and I think I might prefer this to the original!!
Cumin and Lime Hummus
You can make hummus with any beans you like, try pinto bean, adzuki bean or red kidney bean! The chickpeas are full of fibre, protein and anti-oxidants making them a great light lunch. Serve with veggie sticks, such as peppers, carrots or celery for the perfect snack.
125g dried chickpeas or 1 tin of chickpeas
Juice of 1 lime
1 garlic clove, crushed
1 tablespoon tahini
2 tablespoons of Extra Virgin Olive Oil
½ teaspoon of ground cumin
Sea Salt and freshly cracked pepper
If using dried chickpeas, prepare the night before. Put a saucepan of water on to boil. Once boiling, add chickpeas and cover. Turn off heat and leave over night. The next day, drain water, cover barely with fresh water and bring to boil. Simmer for about 50 mins. Drain off water (saving a little for the hummus) and allow to cool. Or simply drain a tin of chickpeas and wash well.
Place all of the ingredients, except the salt and pepper, into a food processor and blend to a consistency you are happy with. Add a little water if it is quite dry. Season lightly with salt and pepper and blitz again. If you feel it needs more lime or cumin, add slowly and blend a little further till you reach a taste you are happy with.