There are so many variations of hummus one can concoct. Just about any vegetable and herb can be added to hummus, cooked and/or raw. I have made pumpkin hummus, sweet potato hummus, avocado hummus, roast capsicum hummus.. the list goes on and on. Almost every week I make a batch to enjoy with lunch or for snacking, and while I adore traditional hummus my favourite two would have to be these – Super Green and Spicy Turmeric. They are perfect as a toast spread, sandwich addition or dip and go beautifully together. I highly recommend you try them.
To make these all you need to do is drain and rinse your chickpeas then blend with all other ingredients. I don’t tend to measure the olive oil, so start with 3 Tbsp. and add a little more if need. I also find adding a little water really helps to achieve a lovely smooth texture.
- 1 x can chickpeas
- 1 Tbsp. turmeric
- 2 tsp. Paprika
- 1 tsp. cumin
- 1 tsp. Cayene Pepper (optional)
- 1 clove garlic, crushed
- Juice of 1/2 a lemon
- ~ 3 Tbsp. Olive oil
- Salt & Pepper
- A splash of water (if need)
Super Good Green Hummus
- 1 x can chickpeas
- 2 handfuls baby spinach leaves
- a handful of mint leaves
- ~ 1/4 bunch parsley, leaves removed
- a handful of basil leaves (optional)
- Juice of 1 lime and 1/2 a lemon
- 1/2 tsp cumin
- Salt & pepper
- ~ 3 Tbsp. olive oil
- A splash of water
Gestational Diabetes –
Hummus can be a fantastic and nutritious spread and snack option (when served with raw veggie sticks or wholegrain crackers) for those with GDM. As chickpeas contain carbohydrate you just have to be mindful with how much you have and how. The above recipes are wonderful and suitable for pregnancy and GDM. If wanting personalised guidance on how much to have as a snack or as a spread speak with your Dietitian or reach out to me via email or social media.
Below: A light lunch at a recent wonderful wellness retreat. Green Hummus, turmeric hummus and almond butter on sourdough, with fermented carrot and cabbage and other fresh things.