HUMMUS, NOT ONLY EXTREMELY VERSATILE, ALSO GOOD FOR YOUR BODY

Just like the jars of peanut butter the containers of hummus are indispensable on the editorial lunch table. And not only during lunch do we reach for the containers en masse, but also in the afternoon with the raw vegetables, the creamy spread makes an appearance.

At home, I usually make my hummus myself, not only because it’s freshest and tastiest, but also because you can vary greatly with flavors. Throw in a handful of roasted peppers and you have a completely new dip. Prefer a fresher variant? If you add an extra squeeze of lemon juice and some cooked beets to your basic recipe, you have a perfect base for your dressing. But hummus is not only extremely tasty and versatile, it is also very healthy for you. Here are the facts.
– Hummus is packed with vitamins B5 and B6 that promote the production of serotonin. The happiness hormone, yes. Adults should get about 1.3 milligrams of vitamin B6 per day. A cup of hummus contains 1 milligram of vitamin B6.

– Hummus is full of proteins (from the chickpeas). Proteins are important for tissue growth, oxygen transport, and fighting infections.

– The chickpeas and olive oil in hummus regulate cholesterol levels, which reduces the risk of a heart attack.

– The insoluble fibers from the chickpeas support healthy digestion. This type is not digested but acts like a big clean-up through your intestines. This keeps the intestines nourished and healthy and lowers the risk of colon cancer.

– Hummus has a low glycemic index, which means we experience fewer spikes in blood sugar levels.

– Hummus contains iron and zinc, which are good for hemoglobin and thus for oxygen transport.
So what are you waiting for? Just head to the store and start blending.

For a large bowl of hummus

2 x 400g chickpeas (save the liquid and 3 tbsp chickpeas)

2 tbsp tahini

3 cloves of garlic in their skins

1 tsp salt

6 tbsp olive oil

4 tbsp lemon juice

a handful of coriander

1 tbsp maple syrup

1. Preheat the oven to 200 degrees.

2. Place the cloves of garlic with skins and some olive oil and salt in the oven and roast them for 20 minutes.

3. Put all the ingredients in the blender.

4. Add the liquid from the chickpeas until you reach the desired thickness.

5. Garnish with drops of olive oil, the remaining chickpeas, and some coriander leaves.