Hummus originated somewhere in the Middle East so it comes as no surprise that Hummus is the Arabic word for Chickpea. Chickpea's are also known as garbanzo in Spanish, ceci in Italian, gramin in India.
Chickpeas are a staple in my kitchen, used weekly for dinners and now hummus which I made for the first time last night. Chickpeas are high in fibre, in fact one cup supplies almost half a day's fibre requirement. They are also a great source of protein with with 15 grams in a cup.
Try this hummus recipe, it's simple and takes less than 5 minutes to make.
- 600g cooked chickpeas (Instead of using canned chickpeas I use raw chickpeas, soak them overnight in water, then cook)
- 3 garlic cloves, crushed
- 100ml olive oil
- 2 tbs un hulled tahini paste
- 1 tsp ground cumin
- Juice of 1 lemon
- 1/2 tsp salt
- 1/2 cup water
Place all ingredients except for the water into a good processor or blender and blend until all of the ingredients are combined. Add the water and then blend again for another minute.
Store in an airtight container in the fridge. The hummus will keep for 3 - 5 days.