I love salsa. Traditional restaurant-style, peach mango, avocado corn, mango chipotle, you name it, I love it. It’s even better when the salsa is chunky enough that I can eat it on its own as a ‘salad’. No chips (technically) necessary, although they make everything better. The salsa is packed with fresh blueberries, corn, strawberries, […]
Source: Blueberry Corn Salsa
Healthy Hummus by Dimi Mioni (Traditional Greek Recipe)
This is a great dip for snacks and on top of salads.
Why so great?
- Because of its high fibre content it will keep your digestive tract regular
- Hummus has a high amount of protein. Protein is an essential building block in bone, muscle, skin, and blood health
- Hummus is made from chickpeas which are better known as garbanzo beans. Beans in general have nutrients in them that can help lower your cholesterol.
- Another common health benefit of beans in general are their cancer preventing properties. Beans have three compounds, saponins, protease inhibitors, and phytic acid that have shown in tests to guard cells from the kind of damage that can cause cancer.
- Hummus is gluten-free, nut free, and dairy free. If you have those allergies then you’ll be happy to know that hummus is still something you can eat freely.
- Chickpeas are high in anti-oxidants and are one of the worlds healthiest foods.
So, what’s the secret?
It’s simple really. It’s the order in which you add ingredients to your food processor. Seriously, it’s that easy. Tahini or olive oil and lemon juice go in first. Then, before you add anything else, turn on the food processor and let it run for a minute or so.
- 1 600 gm can chickpeas
- 1/2 cup fresh lemon juice (2 large lemons)
- 100 ml of good quality olive oil OR 1/2 cup of Tahini
- 3 small garlic cloves, crushed
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
- 2 teaspoons ground cumin
- 1/4 tsp ground cumin
- Salt to taste
- Stalks of 10 parsley chopped finely – then crush with the back of the knife. Use as a garnish with the smoked paprika
- Dash ground smoked paprika, for serving
Place the chickpeas, garlic, olive oil, cayenne, cumin and lemon juice in a food processor and process until combined. Add more lemon juice to taste and extra olive oil until quite smooth.
Garnish with Paprika and crushed parley stalks.
Drizzle olive oil over dip at the end to preserve.