I’ve been making this hummus dip for the past 2 weeks and my raw vegetable consumption has increased by 100% (from not ever eating any at all). 😛 So, I want to share this recipe with you and hopefully it will inspire you to eat more raw vegetables too. This has been the best on-the-go snack for me to prepare in advance. It stores very well in the fridge for upto 5-6 days.
- 1 can of Chick Peas
- 2 cloves of Organic Garlic
- 1 tbsp of Olive Oil
- Juice of 1/2 a Lemon
- 3/4 tsp of Sea Salt
- 1/2 tsp of Ground Cumin
- 6-7 tbsp of Water
Step by Step:
Pre-soak the chick peas in warm water for about 5-10mins to loosen up the shells. You can skip this step but I think it’s worth the extra work for a smoother textured hummus.
Remove the shells by gently rubbing the chick peas between your fingers.
Season with Crushed Garlic, Sea Salt, Cumin, Olive Oil & Lemon Juice
Put all the contents into a nutribullet or (magicbullet) and blend it for about 15-30secs
A full week’s worth of snacks all packed up and ready-to-go.
Fun Facts: 1 cup of raw chickpeas has 15 grams of protein & 13 grams of dietary fibre. Making it one of the best snack foods to control hunger cravings and help with weight management.