I could never get tired of grazing. I love to snack and if theres any kind of dip in sight, I'm straight in there. Houmous is such a versatile dip and and something I was first introduced to by my father. My earliest memories of it are associated with Friday nights when he would come home from work a little earlier than usual, put on his favourite 'chill-out music' and crack open a tube of Pringles and a tub of trusty houmous. As well as this TGIF mood, I also associate houmous with other happy occasions, such as picnics, summer and having guests over. It was also my obsession during exam periods at school (a not-so-happy occasion), and I only wish i'd made it from scratch and experimented more with flavours then, as I would have gotten a lot more from it. This recipe not only uses protein-rich chickpea's which are a great source of natural energy, but also contains black beans (which contain yet more protein and aid digestion) and sweet potato (high in antioxidants and known to contribute to weight loss due it is high, high fibre content). So it may seem like a mere dip, a side to your meal or an afterthought, but in fact you're using an entire meals worth of vegetables in one dip. Well, what do you know? This houmous has become a concentrated source of wonderful nutrients. There's almost no need for the rest of the meal, so rest assured that it is entirely acceptable to eat it on its own, by the spoonful.
4-5 Tablespoons Olive Oil
1 Tin Chickpeas, drained
1 Tin Black Beans, drained (can also use cannellini beans)
1/2 Sweet Potato, chopped and steamed (optional - if you omit, just increase the bean quantity by 1/2 a cup)
Small Handful Fresh Basil Leaves
1-2 Cloves Garlic, chopped
2 Tablespoons Smooth Tahini
Pinch of Himalayan Pink Salt
1-2 Teaspoons Fresh Lemon Juice
Handful of Fresh Basil or Rosemary
1 Tablespoons Nutritional Yeast
Start by steaming the sweet potato. After about 8-10 minutes, when it is soft, add it to your blender. Now simply place all of the remaining ingredients into a high speed blender and blend for 2-3 minutes. Add more salt or lemon juice to taste and your choice of herbs (I like fresh basil, fresh rosemary and dried sumac). Scrape down the sides as the beans have a tendency to fly high, and blend for another minute or so, until the mixture is completely smooth and as creamy as is absolutely possible.