Strawberries on Wooden Table

Hummus Lunch

This hummus will keep in the fridge for up to 5 days…. easy and healthy snacking all week!

Ingredients

1 tin chickpeas

1 tablespoon tahini

Juice of 1 lemon

1 clove garlic

2 tablespoons good quality olive oil

Hummus Lunch

Instructions

  1. Simply add all of these ingredients to a food processor and blend until smooth.
  2. Serve with a drizzle of olive oil and a slice of lemon.

(If you need to, add more olive oil to loosen the mixture).

You can be creative with your hummus. Why not try adding a chilli pepper, some raw beetroot or some roasted onions to the blender?

Serve this hummus with a spread of raw vegetable sticks, including carrot, cucumber and pepper.

Our Raw Health Crackers and Crispbread are also lovely additions to this easy lunch.

Nutritional Information

Chickpeas are also known as garbanzo beans, and their flour is often called gram flour (which you will see later in your Bee Free journey). They are an excellent and important food source which provide you with plentiful protein and fibre on your free from diet. This fibre-rich food aids helps to prevent common symptoms of IBS or IBD and aids an easy digestion.

High levels of iron, vitamin B6, magnesium and adequate levels of vitamin K, zinc, manganese and calcium are important for maintaining bone structure, strength and overall health. Chickpeas also contain a nutrient called choline… Choline helps with many bodily functions, including sleep, muscle movement, memory and chronic inflammation, which we find with an unhealthy gut.

Olive oil is bursting with essential fatty acids. The best quality you can buy is extra-virgin cold pressed olive oil which basically means that it has been pressed without the use of chemicals or excess heat which can destroy the goodness in it.

Did you know that the high levels of protein and fibre in chickpeas help regulate your blood sugar levels? This can help with maintenance of diseases such as Diabetes and is also great for maintaining weight.

Did You Know

If you can’t handle raw garlic, try roasting it for half an hour in coconut oil before adding it to the mix!