Joshua absolutely loves humous. He will eat it spread on anything, will dip everything he can in it, eat it with a spoon and will even dig his hands right in. It’s a great healthy option too - packed full of protein, fibre, iron and B vitamins. However, as he’s started eating so much recently I’ve become slightly concerned about the salt content of the shop bough varieties we’ve been serving up. He can easily eat over 1/4 of a pot in one sitting, which, on its own can contain almost 0.5g of salt!! So I decided to make a big batch of homemade humous so that we can keep serving it up without worrying too much about the salt in it. I made a roasted red pepper version as that’s what we often buy from the supermarket, but there are so many other options to try (see below). I wanted a smooth, light, creamy texture so I added some Greek yoghurt to loosen it up. This is not a usual ingredient, but I liked it! And most importantly, so did Joshua! The ingredients I used were... - one tin of chickpeas - 2 tablespoons of tahini (sesame seed paste) - 2 heaped tablespoons of Greek yoghurt - zest and juice of half a lemon - 1 garlic clove, roughly chopped - 1/2 teaspoon smoked paprika - A good glug of olive oil - 1 roasted skinned red pepper (home made or from a jar) roughly chopped To make... - place all ingredients in a food processor and blend until it is the texture you want - if you want it to be a looser texture add some more oil, yoghurt or lemon juice - taste it to see if the flavour is as you want it, add any additional ingredients if required, and blitz again to combine Eat fresh, refrigerate or freeze. Fresh humous will store in the fridge for a few days and also freezes really well. I split it into lots of small containers so that I could defrost one at a time as required. You could also freeze it in ice cube trays. Other flavours could include: - plain, lemon and coriander, sun-dried tomato, caramelised onion, chilli etc. Enjoy x
I think he likes it!!!
