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Cracked black pepper hummus

How many dips are as guilt-free as hummus? Not many, I say! This smooth, whipped chickpea spread gets its flavour from garlic and cumin and loads of fresh cracked black pepper. Hanging out in the background is the distinctive mellow flavour of tahini - a paste made of roasted sesame seeds. It's spectacular. If you've never bought tahini before, it's usually hanging out with the nut butters at the grocery store and it keeps for months in the fridge.

Here's how I made it:

1 can (540 ml/14 fl oz) chickpeas, drained and rinsed
2 cloves garlic, peeled
1 tbsp tahini
2 tsp lemon juice
1/2 tsp cumin
1 tsp fresh cracked black pepper
pinch salt
between 1/2 cup and 1 cup water

I put all the ingredients in my blender, starting with a 1/2 cup of water. I slowly added more water until the mixture was rolling smoothly through the blender. I allowed it to blend for another minute until it took on a smooth, whipped consistency. I served it with a little more fresh cracked black pepper sprinkled on top, with carrot sticks and whole wheat crackers for dipping.

I've been working out at the gym like crazy lately, so it's nice to have a lunch or a snack that's good to my body, and hummus fits the bill nicely. Oh, don't get me wrong. I'm not going all health food on you or anything. Melted cheese is one of life's greatest pleasures, afterall, and I consider it my duty to partake in that joy. Smaller portions and healthier choices a little more often is the idea. And that feels good.

Do you love hummus? How about your kids (only one of mine will eat it)? What's your favourite healthy snack?