by Buffy Ellen
Have you ever tried making your own hummus? If not you’re in for a treat this week. This gorgeous Roasted Garlic Hummus recipe is super simple, and tastes infinitely better than anything you can buy at the store. Just seven simple ingredients, 10 minutes, and it’s super affordable too. These gorgeous veggie platters are one of my favourite ways to serve this luscious hummus, and are the perfect dish to take to your next potluck dinner or lunch. Serve a beautiful rainbow of roast and raw vegetables with your smack-bangingly good hummus, and your plate will be the first dish to be cleared, I guarantee it!
PS that's my gorgeous sister Phoebe hand-modelling and carrying out our platters at the party
I made this particular recipe last weekend for my Mum’s 60th , where we also served this lovely moist Orange, Coconut and Almond Cake with Citrus ‘Cream Cheese’ Icing too. I wanted to share something with my extended family that showcased how delicious vegetables can be, even when prepared so very simply. The key to an incredible platter I think is having a wide variety of colours, shapes and textures, a mix of both raw and roasted veges, all arranged around a fabulously flavoursome dip. If you’re not a fan of hummus, you could also serve these platters with my Creamy Cashew Aioli, Basil and Kale Pesto, Cashew Nut Cheese, or even this Orange Miso Sauce here. All taste amazing and are the perfect partners to our glorious vege!
This hummus recipe though, is truly divine. Even if you’ve made hummus before, I guarantee the light and fluffy texture of this particular recipe will knock your Middle Eastern socks off. As a plant-based lover, I’ve had the pleasure of consuming a lot of hummus over the years, and have had my fair share of hummus-making fails. Batches which have all the necessary elements, but somehow still don’t taste quite as good as the restaurant versions. This recipe however is the bees knees, with the perfect balance of nutty tahini, silky olive oil, spicy cumin and tangy lemon, all flavouring our gorgeous chickpea base. Try it – I promise you’ll be a home-made hummus making convert!
Chickpeas are one of my favourite ingredients on a plant-based diet, as they’re so rich in protein and iron. 100g of chickpeas contain 19g of protein and 3g of iron, similar levels to that found in a steak. They’re also low GI and very sustaining in terms of satiety, which means you’re less likely to feel the need to snack in between meals. In this hummus recipe we add tahini to the mix, which is one of the best sources of calcium (much higher than dairy milk), and the lemon adds vitamin C which helps the absorption of the non-heme iron in the chickpeas. This type of iron found in plants is less available to the body when eaten on its own, but add vitamin C and the absorption is maximised.
If you love chickpeas, or want to learn more, I’ve chatted about them before too, in my Spiced Cauliflower Fritters here, my Corn, Capsicum and Chilli Fritters here, and Falafel Salads here. So much love for the chickpea!
I’ve also opted to use roast garlic in our hummus. Hummus is often made with raw garlic, however roasting garlic makes it creamy and sweet, removing the bitterness which can upset some digestive systems. Try this roasted variation and see how you like it. Or go with a combination of both roasted and raw, as in my notes below!
I hope you give this silky smooth hummus a try, and would love to hear what you think of this particular recipe. If you share your bowl of goodness on Instagram, tag me in @begoodorganics and #begoodorganics, so I can come say hello and hear what you think.
Have a lovely Friday and amazing weekend, and til next time, stay happy and well.
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Makes 3 cups
Takes 20 mins
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Always use certified organic, local and fairly traded ingredients wherever possible
2 x 400g cans chickpeas4 tbsp hulled tahini2 tbsp extra virgin olive oil1 lemon (juice and flesh)2 bulbs garlic 2 tsp cumin1 tsp sea salt1 tsp pepper (optional)
Roasted: Pumpkin, beetroot, broccoli, eggplant, brussel sprouts
Raw: Carrots, tomatoes, parsley, olivesc = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes.
Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.
by Buffy Ellen
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I'm Buffy, a food obsessed nutrition nerd, former financial research analyst and investment banker, and now - full time blogger, nutritionist and soon to be naturopath. I live in Auckland, New Zealand with my partner Tony, our two cats Zeus and Luna, and our cute-as-pie little girl Mila. Can't wait to share some healthy recipes with you! READ MORE HERE...
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