In Arabic word hummus literally means chickpeas. And ḥummuṣ bi ṭaḥīna means chickpeas with tahini.
So, if you were looking for recipe for hummus, you have it. Chickpeas and tahini. Of course, there will be added spices and lemon juice. And I will add avocado. But base for this food dip is chickpeas and tahini.
I use hummus as spread. Instead of butter, because hummus is less fat, but rich in iron and vitamin C. Chickpeas are an excellent source of protein and fiber, while tahini paste as an indispensable source of an amino acid known as methionine.
With bread hummus it serves as complete protein.
When I added avocado, my hummus was more smooth, velvety. And to army of nutrients joined monounsaturated fatty acids, potassium (avocados which contains about 35% more than a banana), vitamin C and B6.
1 cup cooked chickpeas – let it soak the day before
2 cloves of garlic
2 tablespoons tahini (sesame paste)
3 tablespoons olive oil
3 tablespoons lime juice
1 tablespoon chopped cilantro (can substitute parsley)
1 tsp Spanish sage (chia seeds)
- Using a spoon, remove the pulp of avocado.
- All components blend in food processor until smooth.
- Season with salt and pepper.
- Hummus can be stored in the refrigerator in a tightly closed container. It will keep for up to 2 – 3 weeks.
Hummus is going to participate in action “W Nowy Rok z superfoods” by Angelika from Zielona Kuchnia.