Thursday, November 13, 2008

More hummus

Hey I made that pumpkin hummus - it went a little like this;

You will need to whole roast a butternut pumpkin beforehand, in the oven at about 180 for around two hours - check with a skewer to see when its done.

half a butternut pumpkin (pre roasted as above)
Can of chickpeas
Dash of flax seed oil
Tsp garlic
tbsp lemon juice
Cumin to taste
1 tbsp tahini

Blend and enjoy this healthy and tasty dip or spread.

I'm really enjoying experimenting with different hummus' having a tub in the fridge is a fantastic addition to any wrap or sandwich and is a great substitute for your usual butter, margarine or less healthy spread. With the Christmas season fast approaching it is very easy to tuck into the dips and cheeses provided at many a BBQ or dinner - why not take along your home made hummus, it fits in very well next to the store bought versions (most of which contain sugar) but tastes twice as good and you have the reassurance that you know exactly what is in there and that it won't be heading straight to your hips!!!

Another good option for replacing butter (or regular peanut butter) would be to choose a natural nut spread such as almond butter. Obviously as with anything don't go mad but this can provide you with a great source of good fats which are essential to a healthy diet.

I think I'll try red capsicum next........happy hummus making - Yum

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