Finn loves hummus. He loves hummus so much that he eats it of straight off the spoon when I make it. I’m not sure if I should be worried about that…but it’s a great way to include raw garlic in our diet as it has such great immune boosting qualities and antioxidants.
Hummus is usually made with tahini; a ground sesame seed paste that is totally delish but quite pricey to buy! We do use tahini to make hummus whenever we have it on hand…but if you ever get caught short, this cheat’s hummus is equally tasty and a little easier on the pocket.
4 Tbs sesame seeds
400g soaked and cooked chickpeas / 1 can rinsed chickpeas
Juice of 1 lemon
2 cloves fresh garlic, minced
1 Tbs extra virgin olive oil
1/2 tsp ground mineral salt
Optional: cumin, turmeric or ground coriander.
1. Lightly toast sesame seeds.
2. Blitz all ingredients in mini food processor or blender and water (about a tablespoon at a time) until combined and fairly smooth (but not too smooth!).
Serve on our delicious seed crackers or sourdough. Yum.
x Aunty Bee