Hummus is one of the most nutritious snacks you can get your hands on, and for good reason. Not only is it a great source of protein which helps keep you feeling fuller for longer, its low GI so it helps maintain blood glucose levels for sustainable energy AND is packed full of fibre and healthy fats from the chickpeas and tahini. Humus can be enjoyed with crisps, homemade kale chips or freshly cut veggie sticks (or just by the spoonful, no judgement!) for a super simple snack at work, at home or on the go.
And just when you thought you couldn’t love hummus any more if you tried, these easy recipes straight out of the pages of The Long Life Plan by Faye James boosts the nutritional factor even further. You’ve got the addition of carrot for beta-carotene, beetroot for folate and vitamin C and cauliflower for all the anti-inflammatory properties.
Whip up the trio for a colourful addition to your weekend platter or make a batch in bulk for your weekday meal prep for when you’re in need of a quick, healthy snack.
RECIPE: Rainbow Hummus
Prep time: 5 minutes
Cook time: 20 minutes
400g (14oz) chickpeas
1 tablespoon tahini paste
1 lemon, juiced
1⁄2 cup olive oil
1. Carrot hummus
2 carrots, chopped
2. Beetroot hummus
2 beetroots (beets), chopped Olive oil
3. Cauliflower hummus
1⁄2 head of cauliflower, chopped Olive oil
Ground cumin Turmeric
1. Heat oven to 180°C (355°F) and coat your chosen vegetables in olive oil and spice(s).
2. Roast for 20 minutes, until cooked through. Let cool for 10 minutes.
3. Blitz all your ingredients in a food processor until smooth. Serve with raw celery, carrot and cucumber sticks.
The Life Long Plan, New Holland Publishers RRP $ 35.
Available from all good book retailers or online.