I’ve just logged onto my blog and realised I haven’t published a blog post for two months. I feel ashamed of myself but then again I’ve been busy studying for a TEFL qualification, keeping myself going in the day job and also coping with everyday life.
But things have got a bit quieter now and I’m ready to get back to the blog. I know that it’s meant to be all things baking but everything just goes to my waistline. I’m battling with menopausal weight gain and now hoping to eat well to keep my horrible symptoms at bay. I’m always feeling hungry and yet I’m tired as well.
One of my favourite go to foods for my four o’clock snack to keep me going when I work in my day nursery job, is hummus with a pile of raw carrot, cucumber and red pepper batons. I can’t get enough of it. I’ve bought hummus in the past but I worked out it was so much cheaper to make my own.
It’s so popular with all of the family and they love it spread on pitta bread or in sandwiches. None of us are that keen on chick peas on their own but in a hummus dip, they taste sublime.
Here is my recipe for my Very Garlicky Hummus:
1 x 400g can of chickpeas
3 tbsp tahini paste
Juice of three lemons or 3 tbsp lemon juice
3 large garlic cloves
Salt and pepper
A pinch of paprika
A pinch of cumin seeds
Extra virgin olive oil
- Drain the tin of chick peas and rinse them in water. Put the chick peas into a blender or into a bowl. You can use a stick blender if you prefer.
- Add the tahini paste, lemon juice and garlic. Blend until smooth. If you find the mixture a bit stiff, you can add water to the mixture.
- Season with salt, pepper, cumin and paprika and blend again.
- Drizzle with olive oil to taste.
- Serve with chopped raw vegetables or toasted pitta bread.
This hummus makes four large servings. Usually this is enough for me to portion for and put into mini lidded plastic tubs to take with me to work. I’ll be making some more tomorrow to keep me going next week.
Love Sam xx