Well well, there you have it after the first clash between two big guns in this year’s 2019 World Cup Rugby tournament in Japan. As almost all of us will agree, with all the excitement of perhaps another World Cup victory looming, one almost constantly craves for a bite to nibble on while we’re following the action on TV.
For the next two weeks, we will help you not only to eat well during all your favourite matches, but also to eat very healthy. To help us with this, we have knocked on the doors of the Rustenburg branch of Cansa where a lifestyle of healthy eating is encouraged wholeheartedly. To kick off our first week of eating healthy, Estie Heese and her team at Cansa have demonstrated how to prepare a wonderful hummus with natural oil and fresh vegetables to snack away. Homemade hummus is super delicious and is on a completely different level to store-bought hummus. An awesomely healthy dip, you don’t have to feel guilty about eating perhaps more than you should!
Hummus dip (serves 4 – 6 people)
Ingredients:
3 tbsp B-well Extra Virgin Olive Oil;
2 tbsp fresh lemon juice;
¼ cup tahini;
2 – 3 garlic cloves, minced;
½ tsp ground cumin;
Ground black pepper and salt;
2 cups chickpeas;
3 – 5 tbsp water;
Dash of normal’/smoked paprika;
B-well Extra Virgin Olive Oil for serving.
Method:
In the food processor, combine the tahini and lemon juice. Process for 1 minute. Scrape sides and bottom, process for another 30 seconds. Add 3 tbsp B-well Extra Virgin Olive Oil, minced garlic, cumin and salt to the tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl, the process for another 30 seconds.
Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom, add remaining chickpeas and process for 1 – 2 minutes. If the hummus is too thick, add 3 – 5 tbsp of water until the consistency is perfect.
Transfer to a bowl and drizzle over B-well Extra Virgin Olive Oil and sprinkle with normal paprika or smoked paprika. (Hummus can be refrigerated for up to 1 week). Dish up with fresh cuttings of carrots, cherry tomatoes, baby corn, broccoli, cauliflower floret, sweet pepper, cucumber and sesame sticks. Dip well and enjoy! (Don’t miss next week’s edition of “What’s Cooking”.
