Lemon Rosemary Hummus
This is the quickest hummus I never did! I read in my diabetes book that hummus is one of the healthiest snack because it is a good source of protein and dietary fibre. Before I was buying the ready made spread from the supermarket but now that I have to track all the bad fat and carbohydrates I made it myself. Chickpeas like lentils are now part of my daily diet and in my Top 10 Diabetes Superfood Shopping list.
The good thing about home made food is that you can be creative. In this recipe I added fresh rosemary. It gave a really nice Mediterranean taste and I actually found it better than the usual recipe. Next time I will try any other Mediterranean herbs as I am sure any kind of fresh herbs like sage, thyme or basil could give a bit more punch to this classic spread. We ate it onto sweet potatoes bread – kumara bread – but you can also prepare some nice pita bread following my pita bread recipe here.
- 200 g canned chickpeas
- Half fresh lemon juice
- 2 garlic crushed garlic cloves
- 100 ml tahini
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp of fresh rosemary, chopped
- Pepper. Salt.
- Drain the chickpeas and rinse.
- Combine in a food processor all the ingredients.
- Blend into a creamy purée.
- Add more lemon juice or water if too thick.
- Serve with wholegrain low carb bread.