Hummus is something I've only ever tried twice before but loved both times.
Both were not accompanied with banting friendly items, and truth be told they were likely not banting friendly either (it was a few years ago).
The first time was on a shwarma and the second was part of a mezze platter (which was partly banting friendly!).
I loved it - but have been thinking about it recently so decided to try my hand at making my own.
The story about chickpeas:
Chickpeas are a legume, yes, but if they have been soaked and rinsed - the phytates are drastically reduced.
Now in the case of canned chickpeas - the addition of vitamin C in the form of ascorbic acid assists in reducing phytates too.
Just remember to discard the liquid.
This would be orange list in carbs, but I find I cant have more than a few tablespoons anyway - so its fine.
Ingredients:
1 tin chickpeas
4 tbs sesame seed paste OR Sugar and salt free peanut butter
2 tbs olive oil
1-2 cloves garlic
1/2 tsp ground cumin
4 tbs olive oil
2 tbs water
Paprika for top (optional)
Method:
Place lemon juice and tahini or peanut butter in food processor.
Process for around a minute and scrape down sides - then pulse a few times again.
Add the olive oil and garlic and process for another minute.
Scrape down the sides.
Drain and rinse tin of chickpeas and add to processor along with the cumin.
Process for 1 and a half mins, scrape down sides, then process for another minute.
Scrape down sides.
With the processor on, add the water to make it a creamier consistency.
Decant into a bowl and sprinkle with paprika.
Enjoy!
They're great with fritters or seed crackers etc.
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