I had never heard of hummus as a kid. Nothing that “foreign” and “exotic” had reached coastal Essex. Now it’s a staple in most fridges up and down the country and indeed all over the world in an array of flavours that you just do not see across the Arabian Gulf where it originated. However, do you know how healthy or unhealthy your hummus is?
Some pots of standard hummus contain a staggering almost 700 calories per 200-211g pot.
This version uses avocado which gives it a nice rich creamy texture but without added oil.
1 x 14oz can of Chickpeas (Garbanzo beans) rinsed and drained.
1 x med/large ripe Avocado, pitted, peeled and chopped
2-3 Cloves of Garlic peeled and crushed
Juice of 1 Lime
Juice of 2 Lemons
Pinch of Cayenne Pepper
1/2 tsp Salt or Herbamare
1/4 tsp Black Pepper
1 tsp of Finely Chopped Coriander (more if fresh)
Rinse and drain the chickpeas. Place them and all other ingredients into a blender or food processor and blend until smooth. Adjust seasoning, add more lemon juice if too thick.
This should last 5-7 days if placed in a sealed container in the fridge.