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Hummus

October 17, 2017

We are massive fans of hummus in my house. It's so quick and easy to make (I can do it in under 90 seconds!!) and is a really nutritious snack- can be used on sandwiches or wraps, or added with some crackers or veggie sticks in the kids lunch boxes. My kids, husband and I all love it so that's a winner for me!


Dietitians and nutritionists often encourage people to increase their consumption of legumes (with good reason- they are a great source of protein and fibre, are low in saturated fat and a good source of b-vitamins) but a lot of people aren't familiar with them or think they don't like them. Enter hummus- with the primary ingredient being chick peas, and the addition of a little olive oil (again, a really nutritious oil), lemon juice and garlic, it is a really delicious way to enjoy some legumes and all the health benefits that they bring.

 

Here is my recipe for a ridiculously quick, cheap and tasty hummus. I make mine without the tahini because one day we had run out so I made it without and preferred the taste, but you can add it if you like. Unlike the store-bought versions it doesn't have any preservatives added so it may not last as long (never does in my house anyway- we eat it all!) and make sure you keep left-overs refrigerated.

 

(ps. when purchasing tinned chick peas, look for the ones with the lowest sodium content)

 

Hummus

 

Ingredients- 400g can of chick peas (rinsed and strained)

                      1 clove garlic (or 1 teaspoon of minced garlic)

                      2 tablespoons olive oil

                      1 1/2 tablespoons lemon juice

                      1 tablespoon tahini (optional)

 

Method: Drain and rinse the chickpeas, add to hand-held blender with tahnini, garlic, olive oil and lemon juice

Blend until smooth, adding more olive oil and lemon juice as needed to reach desired consistency

 

 

 

 

 

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