Hummus has been such a staple since when my boys were very young, and something I bought on almost every trip to the supermarket. In Sweden however, it's not a common component of the chiller cabinet, but fear not - I have realised just how easy it is to make it and this is my perfected recipe (that even the kids eat!) I usually make this in a large batch for retreat guests or so that I can pop half in the freezer (it freezes remarkably well!)
Photo: Christopher Alvarenga on Unsplash (I am always too impatient to take a good photo!)
Ingredients:
· 1 aubergine, roasted
· 400g chick peas
· 400g butter beans
· Juice of ½ lemon
· 2 tbsp tahini
· 2 tbsp extra virgin olive oil
· ½ tsp smoked paprika
· ½ tsp coriander
· ½ tsp cumin
· Pinch black pepper
· Generous pinch of salt
Method:
Wash the aubergine, slice it in half and score the flesh on the inside. Coat the inside generously with olive oil, then pop it on a baking tray in a pre-heated oven at 180C for about 30 minutes, until soft. Drain the chickpeas and beans and put them into a blender. Scoop the flesh out of the roasted aubergine and add that to the blender along with all the other ingredients. Blend, adding a splash of water if it's too thick. Serve with a sprinkling of seeds and fresh coriander on top.
Please do leave a comment below to let me know what you think!
Keep thriving, Catherine x
Contact
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Phone +46 70 638 34 33
Email catherine@catherinepohl.com
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