Everybody knows how to make hummus, right? Well, apparently not. I continue to meet people who surprisingly enough don't know how to make many food that i consider to be staples in my diet, however they aren't necessarily to blame. Sadly, there is a lack of food education in schools, which continues through homes and creates this vicious cycle. While many people know how to make simple things such as hummus, there are also many people who don't - and perhaps those people will stumble upon this post one day and learn something new. If you are one of those people, give this recipe a try. It's delicious, a healthy alternative to store bought dips and can also be used as a sandwich spread.
* Tahini: Tahini is a thick paste made from ground sesame seeds in order to release their oil content. Tahini is exploding with nutrients such as vitamins E, F, T, B1, B2, B3, B5, B6, B15, Biotin, Choline, Methionine (essential amino acid) and lecithin. It is 20% complete protein, and high in Magnesium, Potassium, Iron, Phosphorus and is extremely high in calcium (claimed to be the best source of calcium there is). Unhulled Tahini is preferred over hulled, as it is richer in vitamins and minerals. Tahini is also easy to digest and provides energy. Another great product for Vegans as there is a huge amount of calcium present.
* Paprika: Paprika is unusually high in Vitamin C, and is an anti-bacterial agent and stimulant. It can help normalize blood pressure, improve circulation and aid digestion. Get more paprika into your diet!
- Chick Peas (1 tin or 1 cup soaked & cooked)
- 3-4 cloves of garlic (depending how strong you like it)
- 1 large lemon
- 1/4 cup olive oil
- 1/4 cup tahini
- 1 Tbs paprika
- 2 tsp cumin
- Pink salt & pepper
1. Strain Chickpeas over the sink, rinse. If you have time, pick all of the loose skins off each chickpea (makes the end product smoother & creamier).
2. Chop garlic into rough chunks, and add to food processor with chickpeas. Pulse until well combined and chopped.
3. Roll the lemon under your palm across the bench to loosen the juices inside. Zest half of the skin into the food processor, then chop into quarters and squeeze juice into processor (watch out for seeds).
4. Add olive oil slowly keep pulsing until combining (add more or less if needed). | Add tahini, cumin,paprika, and salt & pepper to taste.
5. Serve in a dish with a drizzle of olive oil and a dash of paprika.
* Will keep up to 3 weeks in an airtight container in the fridge, can also be frozen.