Say hello to your new favourite hummus
- 1 x 400g can of chickpeas
- Juice from half a lemon
- 5 sun-dried tomatoes in olive oil
- 4 tbsp extra-virgin olive oil (or oil that the sun-dried tomatoes have been soaked)
- 3/4 tsp turmeric or Vitalising superpowder
- Optional: 1 tbsp protein powder (soya bean or pea)
- 1 plump garlic clove
- Small handful of kale (approx. 30g)
- 3-6 tbsp water or water the chick pea have been soaked in
- 1 1/2 tbsp tahini
- Salt and pepper to taste
What is tasty, easy to make, inexpensive and healthy? Homemade hummus! It is so much tastier, healthier and cheaper than shop-bought versions. All you need is a blender and in 5 mins, you have a healthy dip!
In addition, you can tailor the hummus to suit your personal palate (e.g. making it more spicy, more fragrant and adjust its consistency). I have listed some variations to this recipe below.
This sun dried tomato kale turmeric hummus is nutty from the chickpeas, fresh from the extra-virgin olive oil, earthy from the kale, sweet from sun-dried tomatoes and delicately fragranced with turmeric. How to make a classic dip even healthier! If you wish to boost the protein content further, you can include some protein powder (soya bean and pea protein varieties work well). What a way to get your plant-based protein, anti-oxidants, fibre, vitamins and minerals!
This hummus stores well in the fridge, is a super healthy snack and great for packed lunches and parties. Just add toasted bread and crudités!
NB: you can use dried sun dried tomatoes, but you will need a little more olive oil or water to make a creamy consistency.
- Add all ingredients into a blender and food processor. Whizz to form a dip of the desired consistency, adding more water/olive oil to make a runnier dip.
- Serve with crudités or toasted bread.