Hommus – gluten free, grain free, dairy free, wheat free, clean and vegan.
I’ve loved hommus for as long as I can remember. In particular, home made hommus from my Lebanese work colleague who used to bring a tub in just for me every now and then. It was always drizzled with olive oil and sprinkled with paprika.
There are 2 ways to make hommus: 1) From scratch by cooking dried chickpeas 2. Using canned chickpeas.
I’m all for making things from scratch, but for most of us who are desperately time poor, it’s easier to use canned. However – if using canned, try to stick to organic chickpeas preferably in a BPA free can and rinse your chickpeas so as to remove any salt/brine from them.
What is BPA?
BPA – AKA Bisphenol A is a chemical commonly found in hard plastics and the coatings of food and drink cans. It is used to make epoxy resins which are placed inside the lining of cans to keep the metal from corroding and breaking down. It was first created in 1891 by a Russian scientist.
It is known as an “endocrine disruptor” which means it mimics or disrupts estrogen and other hormones in the human body and studies have shown it causes the following:
Increased prostate size and reduced sperm count in men
Disrupted reproductive cycles and infertility in females
Structural brain damage
Abnormal sexual behaviour
Hyperactivity, increased aggressiveness and impaired learning
The FDA banned BPA in 2012, however this was overturned. On a brighter note, more and more BPA free cans and drink bottles (including baby bottles, and sip cups for children) are being produced so keep an eye out for these not only in health food shops but in supermarkets too. These will have BPA free noted on them.
Now back to the recipe: I use about 5 tablespoons of lemon juice in this dish as I like a lemony flavour to my hommus. If you’re not as much of a fan, start off with less and adjust according to taste.
I find that hommus is more flavourful the day after making it so keep this in mind if you’re bringing your hommus to a get together.
Why this is so good for you
Chickpeas boost energy, stabilise blood sugar, lower the risk of heart attack, reduce risk of colon cancer, reduce risk of type 2 diabetes and support strong bones.
Lemon promotes heart health, maintains blood pressure levels, lowers bad cholesterol, reduces risk of heart disease and high blood pressure, helps prevent skin, colon and breast cancer, helps prevent osteoarthritis, inflammatory polyarthritis, bone fractures and osteoporosis, helps treat sore throat, flu, cold and similar infections, encourages healthy bowel movements and improves oral health.
Sesame seeds protect the liver, help relieve rheumatoid arthritis, lower blood pressure, help prevent colon cancer, improve bone health and strengthen the immune system.
Garlic has anti-bacterial, anti-viral, anti-fungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lowers the risk of most types of cancer.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
Olive oil helps prevent breast cancer, heart disease, lowers blood pressure, reduces the risk of diabetes, reduces the risk of rheumatoid arthritis and osteoporosis, helps prevent strokes and reduces risk of depression.
* If you're not a big fan of lemony hommus, start off with less and adjust according to taste.
- 2 x 425 gram cans organic BPA free chickpeas
- 2 large cloves garlic
- 5 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon tahini
- 1 teaspoon fine pink Himalayan salt
- Olive oil
- Chopped flat leaf parsley
- Place ingredients in a food processor or high speed blender along with 1/4 cup (60 mls) water and blitz till creamy. Taste and adjust flavours according to preference if need be.
- Serve with a sprinkle of ground paprika, a drizzle of olive oil and a scattering of fresh flat leaf parsley.