Plant-based nutritionist Holly White dazzles in white to mark International Hummus Day.
Grab the finest crusty bread and snazzy crackers you can get your hands on and prepare for some serious dipping on May 13.
The humble chickpea favourite hummus helps you lose weight, reduce inflammation, improves blood sugar control, reduces heart disease risk and aids digestion.
What’s not to love?
Frontier Foods Brand ambassador and food influencer Holly White shares her favourite hummus recipe, using Roasted red peppers and tahini from the Frontier Foods product range.
1 x 400g Tin of Chickpeas - drained and rinsed (save the water to make aquafaba mayo)
1 x Jar of Frontier Foods roasted red peppers
3 x Tablespoons of Frontier Foods tahini
1 x Garlic clove - crushed
2-3 x Tablespoons of filtered water, depending on the consistency desired
Juice of half a lemon
Salt and pepper to season
A slug of olive oil
Method
Blend all the ingredients, except the red peppers, until a silky-smooth consistency is achieved.
Pulse in the red peppers. I like a little texture, so I don’t over blend them.
Drizzle with olive oil and serve immediately.
Your hummus will keep for up to five days stored in an airtight container in the fridge, If it lasts that long!
