Since healing my body I’ve really learnt how to appreciate food in it’s natural state. Hummus is one of my favourite accompaniments to have with salads, baked sweet potatoes or even tortillas. It’s super easy and cheap to make and lasts in the fridge for up to two weeks.
600g canned chickpeas, drained, rinsed
3 garlic cloves, crushed
100ml olive oil
2 tablespoons tahini paste
1 teaspoon ground cumin
Juice of 1 lemon
1/4 cup water – optional
Place all ingredients in food processor and blend until smooth. Add water if needed.