I didn’t think it could ever happen, but it did. I got sick of hummus.
I am still in full agreement with fellow blogger and cookbook author, Dreena Burton, that “hummus is a food group”. It just turns out that you can have too much of a good thing .
When this whole candida saga began I was a little clueless about how to replace my typically fruit-heavy breakfasts with savoury and preferably grain-free options. I found my saviour in hummus and ate it in abundance with veggie sticks and raw crackers every morning without fail. I’d then go on and eat the same for lunch.
It did briefly cross my mind that I might turn into a chickpea, or at least turn orange from all the carrots I was eating for dipping (!) but I burnt out on it before I noticed any change in my skin colour…
I found alternative meal options and hummus got the boot.
However, after several weeks apart, I eventually began to miss my old friend. This chunky chickpea dip is my way of easing back into hummus world.
Warm chickpeas are gently crushed with olive oil and tossed with baby tomatoes and whole lemon slices, roasted to mellow their sharpness and bring out their sweet flavour. A sprinkle of fresh parsley and toasted cumin seeds seal the Middle-Eastern deal.
Hummus-esque but not hummus.
I loved this piled onto raw crackers- these from Pura Vida are especially tasty. But this would be delicious on toasted bread as well or scooped up with crunchy lettuce leaves. Recipe Card
- 1 1/2C Well-cooked chickpeas, freshly cooked (see note for canned chickpeas)
- 1C Baby plum or cherry tomatoes, halved
- 1t Olive oil
- 1/4t Fine salt
- 1/2 Lemon, sliced into half moons
- 1T Lemon juice
- 2T Olive oil
- Handful of fresh parley, roughly chopped
- Salt and pepper, to taste
- 3/4t Cumin seeds
- Preheat the oven to 180C/350F
- Mix the tomatoes with the teaspoon of olive oil and the salt. Place on a lined baking tray, cut-side up. Roast for 10 minutes, add the lemon slices and cook for a further 20 minutes. Remove from oven and set aside.
- Toast the cumin seeds in a small pan for 1 minute, until fragrant, then lightly crush in a pestle and mortar or the flat of a knife.
- While the chickpeas are still warm, add to a bowl along with the olive oil and lemon juice and gently mash with a potato masher. You want to keep plenty of texture.
- Stir through the roasted lemon slices and tomatoes, fresh parsley and cumin seeds. Season to taste.
- Serve at room temperature or cold with crackers or crusty bread.
- - If using canned chickpeas or chickpeas that have already been cooled, simmer in a pan of boiling water for 5 minutes or so until soft. Drain and then proceed to gently mash.
Have you got sick of any of your favourite foods from over-doing them?