I am partial to a bit of humus so I was delighted to find that it is not a bad food choice for diabetics. After looking through the ingredients, on some of the hummus stocked on supermarket shelves, I noticed that a significant amount is made with vegetable oil. I would prefer it made with olive oil; and therefore I suspected that it would probably be better for me to make my own. With that in mind, I came across this recipe which I have tweaked a little bit:
- 200g/7oz canned chickpeas
- 2 tbsp lemon juice or more
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 100ml/3½fl oz tahini (sesame seed paste) optional
- 4 tbsp water
- 2 tbsp extra virgin olive oil
- 1 tsp paprika
- Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.
- Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
- Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.
- Sprinkle with paprika and you can serve with pita bread warmed in a moderate oven for three minutes, and cut into quarters.
I prefer to skip the pita breads and use it as a dip with sticks of celery, carrots and peppers.