Hummus is one of my favourite snacks. It’s packed with protein which makes it a “snack that lasts” as opposed to a snack that will leave you feeling hungry 20 minutes later. Also, it’s a great way to eat loads of veggies and hydrate your body! Of course we need to drink water, but EATING your water is equally important. Cucumbers are my go-to hummus dip and they are 96% water! Crunchy, delicious and super hydrating.
This hummus has a spicy kick and a nutty flavour from sesame oil. I love mixing up flavour combos in my hummus recipes. So far, this one is definitely in the top 5 🙂
Not only is this hummus delicious, it’s also packed with health benefits
- The tahini and sesame oil in the hummus provide lots of the powerful antioxidant vitamin E as well as lots of healthy fats to keep you feelings satisfied
- the cayenne pepper is a circulatory stimulant and helps boost your metabolism
- the chickpeas are high in fibre which helps balance blood sugar and keeps your digestion running smoothly
- 2 cups cooked and drained chickpeas (or a BPA free can of chickpeas rinsed and drained)
- 1/3 cup tahini
- 2 cloves garlic
- juice from 1 lemon
- 2 tbsp cold water
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 3/4 tsp sea salt
- OPTIONAL: 1 small hot chilli (if spicy stuff is really your jam)
- 2 tbsp sesame oil
- 2 tbsp olive oil
- In a food processor or high speed blender, blend chickpeas, tahini, garlic, juice from 1 lemon and cold water until smooth. Add the cayenne, paprika, cumin, sea salt, and chilli if using and blend again until mixed through.
- Continue to blend and slowly drizzle in the olive oil and the sesame oil.
- Remove from blender and transfer to bowl. Sprinkle with extra paprika and serve with cut veggies or seedy crackers! Enjoy