B-Fit client Kristina’s famour hummus was the talk of the B-Fit party last year.
After a lot of cajoling she has finally given in and shared her secret recipe with us!
This is a delicious, nutritious snack and can be made and kept for a week in an airtight container in the fridge.
Basic hummus recipe
Serves 6-8 as a starter
- 2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)
- 4 tsp tahini (organic where possible)
- 2 garlic cloves, crushed
- 1 tsp crushed sea salt
- 6 tbsp quality extra virgin olive oil (plus extra for drizzling)
- 3½ tbsp freshly squeezed lemon juice
- Paprika (optional)
- Coriander or parsley leaves (optional)
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.
If it feels too dry, add a little more oil and keep blending. Serve with carrot sticks, cucumber, peppers, toasted rye bread, raw broccoli (trust me, it’s lovely!), courgette or tomato.