I Love houmous, and never tire of it. And while ideally – if I was a perfect wife, mother and cook; I would soak the chickpeas overnight , and boil in the morning; unfortunately I fall into ‘the always in a hurry’ caterer, and like things to be as simple and quick as possible.
So, having a couple of tins of chick peas in the cupboard can be a godsend when the nibbles hit. If you don’t use a full tin for a recipe, don’t waste them. Throw them over a salad, drop into a soup or stew
Chickpeas are a good sources of fibre, including soluble fibre which can help to lower cholesterol and are also very good for you, not least because two to three tablespoons equate to one portion of the daily recommended five portions of fruit and vegetables. Yeah !
Chickpeas also contain phytoestrogens which may lower the risk of breast cancer, protect against osteoporosis and minimise hot flushes in post-menopausal women. Bigger yeah than before !!
And what better ‘scoop’ for your newly made houmous than our delicious gluten free Almond & Rosemary Toasts
- If using fresh beetroot – see below roasting instructions.
- Place beetroot in processor, blend until smooth.
- Add chickpeas, walnuts, garlic, tahini, lemon juice and oil.
- Blend all together.
- Season to taste.
- Serve with Multiseed toasts.
How to roast beetroot
- Wash beetroot.
- Place the unpeeled beetroot, wrapped in tinfoil in a hot roasting tray.
- Bake for 45 minutes @200c.
- Remove from oven and allow to cool a little.
- When cool enough to handle, peel beetroot & chop