I make a lot of hummus and its a firm family favourite but it can also get a little samey so I decided to tweak my recipe and be a little imaginative. It was a great success, to the point where the kids tucked in and ate it with friends while watching a movie and, to my irritation, finished the lot.
Simply put hummus is a wonder food. Rich in protein so not only does it boost our blood sugar, despite the fat content of the dish, (which dieters shudder with horror at) it actually helps weight loss as it helps us feel fuller for longer so were much less likely to feel the need to snack.
Chickpeas, the key ingredient of hummus, contain folate. Folate could help reduce the risk of colorectal cancers, partly because of the role folate plays in healthy cell division. Equally important is the dietary fibre that is found in chick peas, which not only helps clean us out but also encourages the growth of healthy bacteria in the colon, which again helps protect ourselves against cancer, colon/bowel cancer in particular.
To make this dish you can either use a tin of ready prepared chickpeas or prepare your own. Theyre simple to cook but it can take time and forethought to arrange it beforehand.
Pour your strained chickpeas into a blender and add everything else but the fresh coriander. Blend until almost smooth then add the coriander and pulse the blender until its roughly chopped.
Serve chilled with rye bread.
Serves four as a dip or spread
2 cups of cooked chickpeas, drained
2 garlic cloves, roughly chopped
teaspoon ground roast coriander seeds
4 tbsp Greek yogurt
3 tbsp extra-virgin olive oil
Juice of two lemons plus extra zest
20g pack fresh coriander
Salt and pepper to taste