Not everyone is a chickpea fan like I am, but I wasn’t always.
I think a lot of it has to do with the way in which it’s prepared. I mean, who wants to munch on those little balls straight out of the can? Ewe.
Last year I went gluten-free and cut out a number of things from my diet due to some nasty little gremlin inside my body. (Not really… but you know what I mean). My body just wasn’t happy with the food that was going in.
So I went to a doctor who advised me on what to cut out and said goodbye to wheat, caffeine, alcohol, sugar, and a bunch of other things in the hopes that it would go away. And it did… eventually. Slowly I started incorporating foods back, and then I just forgot about it for a while. Now it’s back.
I won’t bore you with the mini little tantrum I had yesterday once I realised what all I’d have to cut out AGAIN. Let’s just say it wasn’t pretty.
Anyway, to cut a long story short, I need to give up apples, bananas and a whole bunch of other stuff (that I LOVE) for the next few weeks, so you’ll be seeing some interesting recipes on here during that time!
And here’s the first recipe…
Since I need to cut down drastically on dairy, I needed to come up with something else for lunch yesterday. It had to be filling, healthy, and taste good. There’s nothing worse than not being able to eat certain foods, and then having to eat stuff that tastes like rubbish.
This chickpea spread (aka hummus) is so much better than what you find in the shops. It’s cheaper, you get more, and you can flavour it any way you like.
Here’s my version…
Tangy Homemade Hummus
- 400g tin of chickpeas
- 3 Tbsps olive oil (add more to taste if needed)
- 4 Tbsps lemon juice (add more to taste if needed)
- 1 Tbsp parsley
- 1 Tbsp mixed herbs
- 1 tsp Cayanne pepper or peppadew spice
- Salt and pepper (to taste)
- Strain the chickpeas from the brine in the tin and place into a bowl or a food processor.
- Add in all the other ingredients and blend together. If you don’t have a food processor, just use a potato masher. It won’t be as creamy, but it gets the job done and I actually love the way it comes out. More rustic – yum!
- You want the mixture to be fairly creamy but not runny, and definitely not all stuck together. Add lemon juice and a bit of olive oil until you get the consistency that you want.
- Place the hummus into a Tupperware container and put it in the fridge until you need it. Easy as that!
I spread it over corn cakes and add a few slivers of jalepeno chillies on top. DIVINE! But you can really play around with this recipe and find whatever combinations work the best for you.