Kamalaya Hummus Recipe

The latest accolade Kamalaya has received is the Crystal Award Asia Pacific for "Best Conscious Cuisine".  All guests who book a Spa Travel experience before 30 January 2012, staying at Kamalaya Wellness Sanctuary & Holistic Spa will receive a complimentary booklet on Inspired Healthy Cuisine.

Hummus is a favourite that I always make at home, I use it as a dip or a spread on pita bread with salad. Kamalaya shares this with us, so enjoy....

This popular Middle Eastern spread is rich in fibre, protein, iron and folic acid. It helps to stabilise blood sugar levels, making a great dietary addition for diabetics. It is a staple of the Middle Eastern dietn, where it is enjoyed at breakfast, lunch and dinner.  Serve with vegetable cruidtes or flatbreads, use it on sandwiches or even add it to pasta dishes for a healthy cream sauce.
Ingredients:
Chickpeas, dried (soaked overnight) 250g (dry)
Olive oil, 5 tbsp
Garlic, 5 cloves
Tahini paste, 50g
Lime juice, 40 ml
Sea Salt, to taste
Method:
Rinse the soaked chickpeas well, then put in a saucepan with plenty of water.  Bring to the boil, reduce to a medium heat and cook uncovered until soft (about 2-3 hrs). During cooking, skim off the foam on top and add more water if necessary. Strain of the water, reserve a little bit of water if required to puree the chickpeas.  Place the chickpeas in to a food processor and add all the remaining ingredients except salt.  Blend until smooth and creamy (about 1 minute) on medium level and adjust the flavour with the sea salt.
If serving it as a dip, you can garnish with a sprinkle of sesame seeds.

My tip- instead of cooking the chickpeas, I use a can of organic chickpeas.

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