Seed Hummus

Have you seen that card with the dinosaurs which says, "who invited the herbivore?" in response to one of the BBQ attendees saying, "I brought hummus"? That's basically me. Hummus is one of my go-to dishes when asked to bring something along to friends or family. I go through so much hummus and as a result, I'm always experimenting with different flavour combinations to keep things interesting. My latest obsession? This delicious Seed Hummus which ramps up the nutritional content and adds an extra flavour dimension.
Top tip: to roast the garlic, place 1 peeled clove on a small baking tray without any oil and roast for 10 minutes in an oven preheated to 190 degrees C. I like to do this in a big batch at the start of week if I know I'll be doing a lot of cooking over the coming days.

Three great health benefits: good source of fibre, boosts immunity, beneficial for heart health

Makes 1 bowl

Ingredients:
1 x 400g can chickpeas, drained and rinsed
25g sunflower seeds
25g pumpkin seeds
10g sesame seeds
4 tbsp extra virgin olive oil
2 tbsp water
1 clove roasted garlic
Juice of 1 lemon
Sea salt and black pepper


Method:
1) Place all of the ingredients in a food processor and whizz together until smooth and creamy.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats