This is my next twist on Jamie Olivers ‘recipes to save your life’ – an easy but delicious hummus recipe. This is my families favourite way to eat hummus. The balsamic lends a lovely texture and delicious flavour that really compliments the hummus and we generally pair it with delicious dukkah too.
What’s so good about it?
The chickpeas are a high fibre, protein rich legume with a decent mineral profile (including good amounts of iron). The tahini is also a great source of protein and very rich in calcium. The garlic and spices will strengthen your immune responses and the olive oil is a rich source of monounsaturated fat. Why wouldn’t you eat it?
WARNING! Most shop bought hummus, contain dangerous vegetable oils, so please make your own. For more about why you must avoid vegetable oils, click here.
Makes about a cup and a half
425gram can chickpeas, drained and rinsed
½ – 1 clove garlic, finely diced or crushed
4 tablespoons hulled tahini (halve if using unhulled)
1 tablespoon aged balsamic vinegar
1 tablespoon lemon juice
2 tablespoons water
2 tablespoons extra virgin olive oil
½ teaspoon cumin powder
½ teaspoon cinnamon powder
Two good pinches of sea salt
Black pepper to taste
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Loads of great dips (plus three veggie packed hummus ideas) in my new ebook, find out more here: