The best hummus, ready in 3 minutes!

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The best hummus, ready in 3 minutes!

This healthy, homemade hummus is super easy and tastes better than anything store bought. 

I love hummus and all of its possible variations: roasted red pepper, roasted beetroot, green avocado hummus, roasted cauliflower hummus, artichoke, roasted garlic, sun-dried tomato, pesto and more.

But nothing like the classic hummus recipe. It's versatile, delicious, and can be used as a dip or spread in almost anything. How about homemade hummus? Well, it's just the freshest, tastiest hummus you've ever eaten. Once you do, you'll never go back to the store again. Promised!

 

THE HEALTH BENEFITS OF THE HUMMUS


Chickpeas are wonderful for gut health because they are high in fiber and get things going in your digestive system (in other words, they help with constipation). But here's the best part: The type of fiber they're made of is insoluble fiber - the type that helps lower “bad” cholesterol while also nurturing the “good bacteria” in your gut in your microbiome.

This is because insoluble fiber does not break down until it hits the large intestine. And when they get to the large intestine, these good gut bacteria feed on the insoluble fiber, creating short-chain fatty acids, giving you energy and protecting the health of your colon.

 

 

The best hummus, ready in 3 minutes!

INGREDIENTS

2 cups of Chickpeas cooked, rinsed and drained
1/3 cup chickpea liquid, or more as needed
1 / 2 cup of tahini
1/4 cup olive oil
The juice of 2 lemons
2 garlic cloves 
1 teaspoon of cumin
1 / 2 teaspoon of salt


To garnish: 
Olive oil
Paprika
Fresh coriander

 

INSTRUCTIONS

 

  1. Add all the ingredients to your food processor or high power blender and close the lid.
  2. Run the blender on high power for 30 seconds (or longer for a creamier texture). Scrape the sides with a spatula and mix a little. Add more chickpea liquid (aquafaba), if desired, for a milder hummus.
  3. Add the hummus to a serving platter and garnish with olive oil, paprika and chopped fresh cilantro.

Serve with grilled pita wedges, raw vegetables, as a spread or in pasta!

 

Bon appétit!

 

Caroline 
President Hippocrate Bio

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  • Caroline Bisaillon
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