hoummus, hommus, hommos, humos, hummous, hummus, حُمُّص, hu-cares? It’s packed with protein and fibre, it’s super snackable and simple to make. To up the protein power, I added in 2 scoops Herbalife Formula 3 Protein Powder. I can feel my muscles bulge just thinking of it.
The Before” Beans…
- 1 can cooked chickpeas (or soak and boil dried chickpeas)
- 2 Tbsp. Herbalife Formula 3 protein powder
- Handful of coriander, picked from your personal herb garden *gloat, gloat*
- 2 Tbsp. good quality, cold pressed olive oil
- Chilli and cayenne pepper to taste
- Secret ingredient alert:
If you don’t have tahini, a good Tbsp of peanut butter does the trick. *gloat alert!*… mine is homemade (olive oil, peanuts, a little salt, a very tired blender).
Simply place all ingredients in a food processor and taste as you go (Score!) to see how much of each ingredient you need, adding as you go. I was a few tastes in when I realised something was missing. Don’t forget:
- Lemon juice!
I dashed to the garden, only two find two measly lemons on the lemon tree, so small and green that they looked like limes. So teeny-tiny that I squeezed them by cutting them in half, and biting each one on the skin to squeeze out the juice. Works a charm, but prepare to de-pip the mix.
After a few pulses (pun alert!), the hummus is photo-ready. Be warned… nearby mothers cannot resist the urge to adjust your plating, resulting in a Mom PhotoBomb:
She did let me drape her new Woolies scarf over the kitchen counter though.
Even though I’m a hummus hoover, the homemade (preservative free!) stuff only lasts about 3 days in the fridge, so I freeze some of the spread in an ice tray, so I can pop out a cube or two when necessary:
Just remember to cover your ice tray with tinfoil or put it in a Tupperware so your hummus doesn’t end up tasting more like freezer than food.