3 Different And Easy Ways To Prepare Hummus For A Healthy Snack

Packed with protein and healthy fats, this delicious treat can be used as a dip or had as is!

Are hunger pangs getting the best of you? A healthy mid-evening snack such as crunchy vegetable slices, a serving of nuts or whole-wheat crackers are always a good fix. So, if you are looking to switch things up with your snacks all you need is a side of a nutritious dip.

Hummus is a great way to do just that and add more protein to your meal plan especially if you are on a gluten-free diet.

Classic Hummus Recipe

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Ingredients

250 gms soaked chickpeas 

1/2 cup olive oil 

2 tablespoons lemon juice 

1 tsp salt 

5-6 peeled garlic cloves

1 tbsp sesame or tahini paste

5 tbsp cold water

Method

1. Boil the soaked chickpeas until softened.

2. Now, churn the chickpeas with garlic and sesame/tahini paste until it becomes a paste.

3. Add lemon juice, olive oil, salt in the mix and then, slowly pour the cold water while blending to make the hummus extra soft.

Toasted Walnut Hummus

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Ingredients

1/2 cup California walnuts

3 tablespoons extra virgin olive oil

1 garlic clove, quartered

350g can of chickpeas or garbanzo beans, drained and rinsed

1/2 teaspoon orange zest

1/4 cup orange juice

1 teaspoon salt

1/4 teaspoon black pepper

Method

1. Toast walnuts in 170°C oven for 8 minutes or until golden brown. Cool to room temperature.

2. Combine toasted walnuts with oil and garlic and puree in a food processor or blender until smooth.

3. Add chickpeas, orange zest, orange juice, salt and pepper and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.

4. Serve hummus in a small serving bowl alongside toasted pita bread or with a variety of colourful raw vegetables.

Curried Walnut Hummus

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Ingredients

425g chickpeas drained and rinsed

1/2 teaspoon salt

1 garlic clove, peeled

2 tablespoons + 2 teaspoons olive oil

1/2 lemon

1 tablespoon curry powder

1 cup walnuts, divided in half

Optional: Whole wheat/seed crackers, Variety of vegetables for serving (celery, snap peas, tomatoes, rainbow carrots)

Method

1. Add chickpeas, salt, garlic, 2 tablespoon olive oil, lemon juice, curry powder and ½ cup walnuts to a food processor and blend until smooth.

2. Roughly chop the remaining ½ cup of walnuts. To serve, drizzle hummus with 2 teaspoons olive oil and top with chopped walnuts.

3. Spread on whole-wheat crackers, or dip with raw vegetables. The hummus will keep for up to one week in an airtight container in the fridge.

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