Updated: Nov 10
Humus is easy to make and takes about 5 minutes if you use pre-prepared chickpeas, either in a can or in a jar. I use organic dried chickpeas that I soak over night and cook before making humus.
I love humus, I use it as a dip with raw veg, in a sandwich, wrap or on the side of a dish for dunking! Shop bought humus is loaded with oil and contains Potassium Sorbate.
Potassium Sorbate is a preservative used to prevent the formation of moulds and yeasts in foods, wines and personal care products. A 2002 study published in “Toxicity in Vitro” suggest that it is toxic to DNA and has a negative affect on immunity.
Approx 225g cooked chick peas or 1 BPA -free can of unsalted chickpeas, drained and rinsed
Juice of 1 medium lemon
1/4 cup or 56g light tahini
1 heaped teaspoon of miso paste
1/4 teaspoon ground cumin
1 1/4 teaspoon of smoked paprika
1/4 teaspoon red jalapeño spice
Approx 1/4 cup of filtered water
* optional: 1 garlic clove
In a food processor, combine all the ingredients until fully mixed and very smooth. Add small amounts of water as you go to keep the consistency and texture of humus. Store in a glass container in the fridge. Will last for one week but will be eaten very quickly so no need to worry!
With love and appreciation, always x 💚