Hummus is such a simple dip to make and with the added benefit of it being full of the BIG 3 essential macro-nutrients (Fats, Proteins, Carbohydrates) it is no wonder that so many health conscious people choose it as their dip of choice.
According to consumer research firm Kantar World panel, Britain gets through 12,000 tonnes of the stuff a year, worth over £60m in 2011 and has risen between 5-10% every year since then, .
Here's our take on an extra creamy version of this delicious dip..
1 can of tinned chickpeas
1/2 can of tinned butter beans
2 tbsp good quality tahini
4 tsp lemon juice
3 cloves of garlic
omega seeds to sprinkle
salt and pepper to taste
Fresh chopped basil
1 teasp Chilli Oil
Add the beans and chickpeas first to blender with the lemon juice and water.
Add the remaining ingredients to a blender or food processor.
Blend until smooth
Taste - optional extra garlic or lemon juice or water
Scoop out and store in airtight container
sprinkle with seeds ( We use Omega seeds, chia, pumpkin, sesame and linseed)
This lasts around 3-4 days in fridge. (If you don't eat it all before then!)