Hummus is undoubtedly a brilliant addition to any refrigerator. Snacks are made 100% more satisfying with a dollop of hummus, and falafel and veggie bean burgers (recipes for these coming soon!) wouldn’t be complete without it.
The thing is though; even a little hummus can leave a lot of garlic odour, and although it’s an extremely healthy ingredient, sometimes it’s just nicer not to smell like garlic if you’ve got a busy day of interacting with other people.*
Garlic can also be known as ‘rajassic’, meaning it stirs up irritability, anger and disturbance in the mind, and so it’s not recommended if you’re currently practicing a lot of meditation. For this reason, my family – whom are almost all dedicated Brahma Kumaris Raja Yoga practitioners – abstain from Garlic, onions, meat and eggs to name a few things. At least we smell pretty nice….
With plenty of plant-based protein from both chickpeas and lentils to keep you full of energy for hours, and a delicious nutty taste thanks to tahini, hazelnut oil and optional nutritional yeast, this hummus can be kept for about a week in the fridge (if it lasts that long….) The parsley is particularly cleansing and detoxifying, so this is a great swap for your usual processed supermarket hummus.
- 1 can chickpeas
- 1 can green lentils
- Half a the juice of a lemon
- 1-2 tbsp extra virgin olive oil, plus additional for drizzling if desired
- 1 tbsp hazelnut oil
- 3 tbsp sesame tahini, stirred well
- large handful of flat-leaf parsley leaves
- 1 tsp paprika
- 1 tsp coriander powder
- 2 tsp Himalayan salt
- black pepper to taste
- optional – 1 tbsp nutritional yeast with vitamin B12 (ideal for vegans and vegetarians)
- Drain the cans of chickpeas and lentils and add to a food processor or blender
- Blend briefly before adding the other ingredients
- Add everything else and blend until you reach the desired texture – chunky or smooth?
- You may need to pause a couple of times to scrape down the sides of the food processor or blender and taste-test too.
- Once you’ve finished preparing, transfer to a large jar and store in the fridge for about a week.
*Not that you should ever care what others think – it’s just a bit of courtesy, really….
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