Hummus is such a delicious snack with seeded, wholegrain crackers or veggies sticks – think carrots, capsicum, cucumber and peeled broccoli stems are great too! What’s great is that it’s healthy too. And naturally dairy free, unlike many of the dips you buy in the shops.
You can use any beans you like, but also chickpeas. This recipe uses white beans – cannellini or butter – but any bean will do.
There’s no citrus, just apple cider vinegar, so this recipe is fine for citric acid intolerances. If you’d like low salicylates, use a different oil, such as rice bran, and leave out the cumin.
1 can butter beans or cannellini beans (rinsed),
1 clove garlic (crushed, optional),
1/4 cup extra virgin olive oil (or part water, if you don’t like it as strong),
1/4 tsp ground cumin,
1 tbsp apple cider vinegar,
1/4 tsp sea salt
Blend all ingredients together in food processor. Add a splash more water if you like a thinner consistency. Serve with your favourite crackers, bread or veggie sticks, or as a sauce with grilled chicken, fish or vegetables.