Homous

Homous is excellent accompanied to either fresh or roasted vegetables, with any type of meat (but especially lamb or chicken) or as a dipping sauce for home made, healthy crackers.

The homous will keep in the refrigerator, covered, for up to 5 days.

Nutrition rundown

• Provides plant-based protein from chickpeas and tahini, supporting muscle repair and satiety.
• Rich in heart-healthy monounsaturated fats from extra virgin olive oil and tahini.
• Naturally cholesterol-free, making it supportive of cardiovascular health.
• Contains beneficial soluble fibre, which supports gut health and stable blood sugar levels.
• Moderate in healthy fats, which helping improve absorption of all the fat-soluble vitamins (A, D, E, K) from other foods.
• Lemon juice contributes small amounts of vitamin C, aiding iron absorption from chickpeas.
• Chickpeas provide important minerals including iron, magnesium, phosphorus and potassium.
• Tahini adds calcium and zinc, important for bone health and immune support.
• Low in saturated fat and very low in sodium (minimal added salt).
• Provides steady-release carbohydrates for sustained energy.
• The olive oil contributes anti-inflammatory polyphenols and antioxidants.
• Garlic contains beneficial sulphur compounds that may support immune function.
• Suitable for vegetarian and vegan diets.
• Naturally gluten-free.
• When paired with vegetables instead of refined crackers or bread, it becomes a very nutrient-dense snack.

Ingredients

• 1 cup dried organic chickpeas, soaked overnight in cold water
• 3 cloves organic garlic, finely grated
• 1/2 cup organic lemon juice
• 1/4 cup organic tahini
• 1/4 cup organic virgin, cold pressed olive oil
• 1/3 tsp organic sweet paprika powder
• 1/4 tsp salt
• Few sprigs of fresh organic coriander (chopped) to garnish

Method

1. Add the drained chickpeas and bay leaves to a pot of water.
2. Simmer the chickpeas over medium heat for about 30 minutes, or until the chickpeas are tender.
3. Drain the chickpeas, reserve the cooking liquid, but discard the bay leaves.
4. Combine the chickpeas and the garlic, lemon juice and tahini in a food processor.
5. Add some of the cooking liquid (of the chickpeas) and process the mixture until it is a smooth paste.
6. Season the homous mixture to taste with the salt.
7. Serve the tahini with some sweet paprika sprinkled over the top and drizzled with a little of the olive oil.
8. Serve immediately.

Nutrition information

The % daily values are based on a diet of 2000 calories per day
These are approximate values.