If you ask my hips, they’ll tell you truthfully that since I cut out sugar and dairy, ready salted crisps with hummus are my new go-to snack.
Obviously demolishing a family-sized bag of lightly salted handcooked crisps* in one sitting isn’t great, but the hummus – full fat or not – is pretty bloody great. The main ingredient, the humble chickpea, is packed full of iron, carbohydrates, Vitamin B6, protein, and magnesium.
We need iron for haemoglobin to carry oxygen around our bodies and carbohydrates for energy. Vitamin B6 helps combat low energy and anxiety (which is why this recipe appears in both the ‘tired’ and ‘stressed’ sections here). And it’s the protein which fuels serotonin production: a neurotransmitter that activates brain centres responsible for increasing general well-being and feel-good emotions like confidence and satisfaction.
What’s even better, is that hummus is really to make. Happy snacking!
- 1x 400g tin chickpeas
- olive oil
- 3 tbsp tahini (sesame paste)
- juice of 2 lemons
- 2 large garlic cloves, crushed
- 0.5 tsp salt
- paprika (optional)
The key to a fantastically smooth hummus is to blend for about two minutes after adding each component. That is, if you have a decent blender. If not, it’s worth mashing the chickpeas first.
- Partially drain the chickpeas, keeping about 4 tablespoons of the liquid. Rinse the chickpeas well then chuck them (whole or mashed depending on your blender) with the remaining liquid into the blender/food processor and blend for two mins, or until smooth.
- Add the olive oil, tahini, lemon juice, garlic and salt one at a time, blending well in between each stage.
- Wrestle the hummus out of the blender (I’ve found a plastic spatula works best) into a serving bowl. Drizzle over some more olive oil, sprinkle on the paprika and serve.
*I’ve yet to find a wholesome alternative to crisps that isn’t a celery stick.