LEMONY HUMMUS

It’s no secret that hummus is a wonderful dip to enjoy with raw vegetables, but did you know it even tastes great when mixed in with whole-grain spaghetti? (I admit that I’ve not only put hummus directly onto pasta, but I’ve completely devoured it!) Chickpeas and other beans have been shown to be an effective way of aiding weight loss and helping control blood sugar.

Makes about 450g

2 garlic cloves, crushed

1tbsp blended peeled lemon (see page 50) 55g tahini 1tsp white miso paste 225g dried chickpeas, cooked, or 425g tin (preferably BPA-free) or Tetra Pak carton salt-free chickpeas, drained and rinsed ¼tsp ground cumin ¼tsp smoked paprika 2tbsp chopped fresh parsley

In a food processor, combine the garlic and lemon and process until smooth. Add the tahini and miso paste and process once more until smooth. Add the drained and rinsed chickpeas, cumin and paprika, then process for several minutes, until the mixture is very smooth. Add a little water, a tablespoon at a time, if an even thinner texture is desired. Have a taste and adjust the seasoning with more lemon or cumin, if needed.

To serve, simply transfer to a bowl and sprinkle with the chopped parsley.

VARIATIONS

Try any or all of these substitutions, they’re all delicious: replace the chickpeas with black beans or white beans, swap the parsley for coriander or dill, and change the blended peeled lemon for blended peeled lime.

DAILY DOZEN FOODS

Beans Nuts and seeds Herbs and spices