Hummus
My daughter Harlow absolutely loves hummus! I don't blame her… so do I!
Hummus is a great protein-rich snack, and protein is so important in pregnancy and postpartum. Protein and healthy fats especially will help stabilise your blood sugar and keep you fuller for longer.
This recipe teaches you how to make authentic Lebanese hummus.
If you, like my family, find it hard to digest legumes, this recipe requires you to soak and sour the chickpeas first which aids easier digestion.
That being said, I understand you’re a busy mumma. I too have used tinned chickpeas and white beans before in this recipe to speed things up and it still tastes delicious!
The tahini is also a great plant-based source of calcium, so eat up!
*This recipe is from Life-Changing Foods by Jo Whitton and Foud Kassab
Ingredients
250g dried chickpeas
1tsp bicarbonate of soda
150g hulled tahini
75g lemon juice
1 tsp salt
1 garlic clove, finely crushed
4 ice cubes
Method
Add the chickpeas and bicarb soda to a large bowl and cover with two litres of fresh water. Leave to soak on the kitchen bench for 24 hours.
Drain in a colander and rinse well under running cold water.
Place chickpeas in a large saucepan and fill with plenty of fresh water - enough to cover the chickpeas by four centimetres. Bring to the boil.
Partially cover the saucepan with the lid and turn the heat down to a simmer. If the heat is too high the chickpeas will foam and boil over. Simmer for between 1-2 hours - cooking time depends on the chickpea variety. Skim off any foam that surfaces and discard.
Test the chickpeas - when ready, the skin should be falling off and the chickpeas will be extremely tender to touch.
Reserve one cup of the liquid before draining the chickpeas.
Place chickpeas in a food processor with all other ingredients and blend on high until very smooth. Use the reserved chickpea water if you need to facilitate easier blending. Allow to cool to room temperature
Place in a serving bow, drizzle with some olive oil and paprika to garnish and enjoy.