I love hummus! It not only satisfies hunger but it tastes amazing! I also love it because it’s packed with protein, fibre, iron, vitamins and minerals!
Hummus is one of my go to foods if i’m away from home as you can pick it up from nearly anywhere these days. I always opt for the full fat version, because the low fat or reduced fat one always has a bunch of other ingredients in it, especially sugar. I love having it with celery, carrot and cucumber sticks, but there is no denying how lush it is Mediterranean style with warm pitta bread (wholemeal is best).
Making it from scratch is really straight forward and something I try to do often. I like knowing exactly what’s going into it and the quality of the ingredients, like cold pressed rapeseed oil. I have tried making it with olive oil, but it just doesn’t do it for me (but by all means you can give it a go if that’s what’s in your cupboard).
This recipe makes a decent amount of hummus to separate into small airtight containers to store in the fridge or freezer. Hummus is great for pack lunches, picnics, party food and post workout.
I hope you like it x