Classic Hummus

I adore hummus and I doubt that I'm alone in that as I'm yet to come across someone who isn't a fan! Whether it be served as a dip or dolloped onto salads or nourish bowls, it's so creamy and indulgent that it can be easy to forget that hummus is also packed full of plant based goodness. What's more, it's a great protein filled snack option if you follow a nut free diet. Here, I've topped mine with a drizzle of good quality extra virgin olive oil and a sprinkling of pomegranate seeds in a nod to its Middle Eastern origins which makes it look slightly more special if serving to guests but by all means, feel free to skip this as it's equally good served au natural!

Three great health benefits: good source of fibre, boosts immunity, beneficial for heart health 

Makes approx. 1 & 1/2 cups
Keeps for approx 1 week refrigerated in an airtight container

Ingredients:

1 x 400g can of chickpeas, drained

Juice of 1 lemon

1 clove garlic, peeled

5 tbsp extra virgin olive oil

1 tbsp tahini

1 tsp ground cumin

Sea salt and black pepper

Method:

1) Whizz all of the ingredients together in a food processor until smooth and creamy

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats