Say no to ‘shop bought’ hummus!

Why do we still buy this stuff? It’s Inflammatory!

I’ve got a thing about shop bought hummus.  It’s not actually very good for us.  Why?  Because most of the average hummus you can buy in the supermarket is made with Rapeseed oil or some other industrial seed oil. These oils tend to oxidise and have a pro-inflammatory effect on the body and may be another factor in the contribution to modern, chronic disease.  The following is a list from ‘Your Personal Paleo Code’ by Chris Kresser, a book I highly recommend if you want to educate yourself about food!  These oils are high in Omega-6 linoleic acid and best to avoid as much as possible;

Safflower Oil, Sunflower Oil, Wheat germ Oil, Corn Oil, Cottonseed Oil, Soya Oil, Ground Nut (peanut) Oil, Rapeseed Oil and it goes with out saying, Vegetable Oil  (Check your labels, its in most, if not all processed foods!)

My Homemade Hummus

I love this recipe, it tastes amazing and I think it’s way better than shop bought Hummus.  You can add extra Virgin Olive Oil if you like, I sometimes do.  Olive Oil is great for healthy skin, so don’t worry about adding it!

400g tin of Chickpeas

25-30ml of ice cold water (add more at the end if your hummus is to stiff)

1.5 tbsp. Fresh Lemon Juice

2.5 tbsp. Light Tahini

1/2 tsp Garlic, crushed (you can add more if you like, but it can give you really bad garlic breath!)

Sea Salt, Rock Salt or Himalayan rock salt to taste

Method

Place the chickpeas in the food processor and process until you get a stiff paste.  With the machine still running add the tahini paste, lemon juice , garlic and about 1/2 tsp of salt.  Next drizzle in the ice cold water and process until the hummus is nice and smooth.  Refrigerate for at least 30 minutes before serving.

Serve with these delicious Paleo Homemade Gluten Free Crackers

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