Auntie Helen’s Hummus

I love my Auntie Helen’s cooking, it’s always clean, fresh and tasty.

She has been an advocate for healthy, organic, clean living for as long as I can remember & we love sharing recipes and ideas!

Being of Middle-Eastern descent I am no stranger to hummus and I just love this recipe from my Auntie’s kitchen.

Hummus is a great idea because it’s high in protein, and is also a good source of fibre, heart-healthy fats and essential vitamins and minerals.

It’s so versatile and makes a great addition to lunchboxes with some vegetable sticks, it’s a quick and easy dip to make when you have guests, and is a delicious accompaniament to many meat dishes ( I particularly love it with lamb).

For 40 more scrumptious sweet and savoury recipes which are nut and refined-sugar free grab your copy of my Easy Wholefood Lunchboxes recipe book here

Now here’s a few reasons why hummus is so good for you!

Chickpeas

Chickpeas are naturally low in fat, high in dietary fiber and rich in vitamins and minerals.

It’s a fibre rich food which can help promote a healthy intestine.

Tahini

Tahini is very easy to digest, and many of its nutrients find their way in to the blood stream within about half an hour of consumption.

Has high nutritional value, especially B vitamins which help prevent anaemia and are essential part of the running of the body and is a great source of fatty acids

Lemon

Vitamin C is an antioxidant and gives your body protection from free radicals, which damage your body and contribute to diseases. Vitamin C also helps strengthen your immune system.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite-shop,organic wholefoods online store, The Wholefood Collective. They offer amazing quality ingredients and value for money and they stock  all my favourite products and I don’t even have to leave the house! 

AUNTY HELEN’S HUMMUS

Ingredients

1 x 400 gram can chickpeas, drained
1 clove garlic
¼ cup tahini
¼ cup lemon juice or to taste
¼ teaspoon sea salt
2 tablespoons extra virgin olive oil
¼ cup warm water

Preparation

Place all of the ingredients, except the water, into a food processor and blend to a smooth paste. If the dip is too thick add some water bit by bit and blend until you reach your desired consistency.

If you share this on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of my Easy Wholefood Lunchboxes recipe book here. 

It contains 40 scrumptious sweet and savoury recipes which are nut and refined-sugar free.

Other dips you might like to try are Roast Pumpkin Dip and check out a bunch more delicious dips in this post, Dip-a-licious.

Enjoy!

Bren x
The Wholefood Collective

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2 Comments   

    • Brenda Janschek

      Something weird happened and my recipe disappeared Holly?! But I wrote it in manually, hope you can access it now?

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