This healthy low GI Hummus makes for a tasty snack at any time of day. Hummus and fresh vegetables are also a great pre-dinner alternative to antipasto and soft cheeses in pregnancy.
Not only is Hummus delicious, but main ingredient chickpeas are rich in fibre, manganese, iron and are an excellent source of protein.
- 400 g tin Chickpeas
- Juice of 1 medium lemon
- 1/2 cup of Tahini
- Pinch of salt
- Sprinkle of paprika (for garnish)
Drain the chickpeas from the tin, saving the liquid aside. Place chickpeas, tahini and lemon juice in food processor and mix on a low speed. Slowly add some of the retained chickpeas juice, to give the hummus a smooth texture.
Serve in a bowl with chopped veggies. Sprinkle paprika on top to garnish.
To add a zing, you may like to try adding one these when processing. Add small amounts at a time, as flavours will increase the longer you rest the hummus before serving.
Garlic (one clove)
Pickled Jalapeños (1-2 teaspoons, chopped)
Preserved lemon rind (you will require less lemon juice)