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13) Make our own hummus 25 Jan 2012

Hummus is the best. It’s quick, easy, high in protein, low in fat and loaded with fibre. And if you make it homemade (as we did last night) you’ll save big money, as health stores seem to price the stuff at a premium. But I guess that goes for anything healthy these days.

With left over chicken from our Chinese New Year dinner, we cooked up Moroccan-style cinnamon carrot chicken breasts and paired the dish with our first batch of homemade hummus.

Between us, our homemade hummus sucked. I won’t even bother including the recipe. I’ll just say this: make sure to chop your garlic up before throwing it in the food processor.

Now I leave you with a fun chick pea fact…

Fun Chick Pea Fact:

In Italian the word ‘ceci’ means both chick pea and wart. Long ago it was believed that you could cure warts during a noon moon by wrapping chick peas in a cloth, touching that cloth to your wart, and then chucking that cloth behind you.


One Response

    Paul says:

    Tried and tested recipe:

    4 cloves garlic
    1/3 cup (75ml) sesame seed paste (tahini)
    1/4 cup (50 ml) water or chick pea water
    4 tblsp. (45ml) olive oil
    6 tblsp. (75ml) lemon juice
    1 can (540ml) chick peas, well drained
    1/2 tsp (2ml) cumin
    1 tsp (4ml) Coriander
    1/4 tsp (1ml) cayenne pepper
    Salt and pepper to taste
    Paprika for garnish

    Combine all ingredients except paprika in blender and blend.
    Smear mixture into a flat plate and garnish with olive oil and paprika.

    Serve with pita bread or vegetable sticks.