Hummus February 2007
With the weather being so hot and sticky in Sydney at the moment I find it
hard to get into the mood for cooking. Nonetheless, I know that if my
husband and I don't prepare something nutritious then we're likely to
resort to quick-fix stodgy foods with little nutritional value.
So here's my favourite 'fast food' for summer, packed with loads of Famine-Busting nutrients. Team it with a fresh salad and crusty bread for a light meal, or pack it into containers and take some bread or crackers with you for a wholesome snack on the run.
For dozens more delicious recipes based on whole foods, please refer to my book The Don't Go Hungry Diet.
Makes 1 cup
Preparation time 10 minutes
NOTE: can be stored in refrigerator in an airtight container for up to 2 days
400 g can chickpeas, rinsed, drained
¼ cup olive oil
2 tablespoons tahini
2 tablespoons European-style yogurt
1 tablespoon lemon juice
1 clove garlic, crushed.
Blend or process all ingredients until smooth. Add salt to taste.
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