Hummus is a delicious snack that will give you some protein, calcium and loads of fibre. Add dips and purees to lunch for extra vegetables. Great with leftover roast chook and colorful vegies.
Pumpkin Hummus Recipe: Soak 1/2 cup chick peas overnight in water. The next day rinse and cook them in fresh water with a bay leaf. Boil then simmer for around half an hour. When cool process with 1 – 3 tsp unhulled (for extra calcium – 1 heaped tsp = 120mg Ca) tahini, 1 roasted or fresh garlic clove, 1/2 teaspoon cumin, 1/2 – 1 cup roasted pumpkin, squeeze half lemon, 1 desertspoon olive oil.
Beetroot Dip: Roast in foil (takes 1 – 1/2 hours) or steam 1 large or 2 small beetroot. Cool then put gloves on to slide skin off and grate flesh. Add enough plain yogurt to make it bring pink, 1 roasted garlic clove or fresh. Don’t drop it on your white clothes!
Garlic is great to eat at this time of the year to kill off colds and flus.
