Chickpeas are one of my favourite ‘go to’ meals – especially for lunch, when you don’t have the chance – or time- to spend a lot of time preparing your meal.
I got into the habit of making my lunch either very early in the morning (not everyone is keen to plod around in the kitchen at 4.00 like I am!), or while making dinner – you’re in the kitchen anyway, why don’t you just multi-task while you’re at it.
I do believe that it is important to set time aside to prepare and plan your meals, especially if you’re trying to follow a healthy eating regime. If you don’t have a lot of discipline, like me, it is very easy to just get takeaways, or grab something at the shops during your lunchtime – and those options aren’t necessarily the healthier ones?
Another reason why I prefer to have my lunch ready-to-munch to moment lunchtime comes around is that it give you time to actually enjoy your meal. No rushing around, battling the lunchtime crowd at supermarket tills or drive-through franchises – you can just relax and enjoy every bite – while conversing and catching up will colleagues and friends at work, possibly even catching some rays and fresh air while taking a break from your desk.
Okay, that was a long story that actually didn’t have a lot to do with this recipe – just felt like chatting a bit 🙂
I love making my own hummus. Firstly, it is really not complicated at all, and I’ve learnt a few tricks and shortcuts along the way that makes it a little more affordable – and healthy – that the store-brought version. I also put my own spin on it, sometimes add some veggies to jazz it up a bit, adding veggies etc as well. Like this Roasted Butternut Hummus: https://tastehealthyum.wordpress.com/2015/11/24/roasted-butternut-hummus/ and the slight twist on it with the “Mexican” Butternut Hummus https://tastehealthyum.wordpress.com/2017/06/14/mexican-butternut-hummus/
I very seldom use the traditional tahini paste in my hummus – mainly because it is quite pricey. When I was a group leader for well-known slimming club a while ago (yes, I was actually thin ONCE), I was on a mission to create meals and recipes that will be easy to prepare – and also wouldn’t break the bank. Tahini paste retails at about R100 for 400g – it will take you quite far, but I can understand that not everyone is keen to spend it on a product, if they are not sure that they will use it often enough – or if they even will like the taste, for that matter. So I replaced it with sesame oil. Yes, granted, sesame oil is also quite pricey (we buy ours for a fraction of the normal retail price at China Town in Cyrildene), but the very concentrated flavour takes you quite far, so you don’t use a lot of it at all.
So, here goes:
2.5ml sesame oil
200g chopped brown mushrooms
1 clove of garlic
150g chickpeas (tinned – drained)
A pinch of salt and white pepper
Fry the mushrooms in the sesame oil – you can add a bit of stock or water if it sticks to be pan. When soft, stir in the garlic and fry for a minute or two – making sure that the garlic doesn’t burn.
Add the rest of the ingredients and blend with a stick blender. I prefer my hummus a little chunky, so I don’t blend it too much.
And that is it! I had mine on a few Provitas, with some fresh vine tomatoes on the side – delicious and healthy 🙂
WL Breakdown – 2 Prot, 1/2 Fat, veggies