smoked paprika

Get up stand up, stand up for your hummus

GET UP STAND UP, STAND UP FOR YOUR HUMMUS

Last week many newspapers printed a very similar article about hummus being a high calorie snack. World Cancer Research Fund was concerned about us being misinformed and lacking knowledge of what is a high calorie food. Of course high calorie foods contribute to obesity and thus cancer and other diseases. Hummus was branded one of the bad boys at some 332cal per 100g (half a supermarket pot). For comparison a jam doughnut has about 252 calories per 100g. I am not sure which hummus WCRF is talking about but I found calorie count from 177 to up to 317 for plain hummus.

Now hummus is a very ancient fellow. First recipe dates all the way to 13th century and I doubt it was a cause of obesity in 13th century Egypt. It is a very nutritious snack, containing iron, Vitamin C, B6, folate, fibre, calcium and protein (unlike the jam doughnut). I know which I would choose, I swear I will always love hummus no matter what bad press it (unjustly) gets.

You should read nutritional labels if you are concerned about the calorie content of your food, or you can just make your own hummus. It is easy chickpeasy.

SMOKEY BUTTERNUT SQUASH HUMMUS

I make all of my hummus without the olive oil. Omitting mere 2 Tbs of olive oil saves you 238 calories and 17g of fat per recipe. But by all means add couple tablespoons of extra virgin olive oil to this recipe if you want to. This explains why my photograph is not all shiny as most pictures of hummus are as they get drizzled with olive oil. Looks good in a photo but I prefer to eat mine without the oil.

You can use this hummus as a spread or dip, but warmed up it replaces mashed potatoes beautifully.

ingredients
1/2 (about 400g) butternut squash, peeled and cut into large chunks
1/2 Tbs olive oil
2 cloves of garlic, minced
1 Tbs (heaped) Tahini
1 tin of hummus, drained liquid reserved
1 tsp smoked paprika (hot or sweet)
juice of 1 lemon
more smoked paprika to sprinkle on top

method
  1. Preheat oven to 200C. Place butternut squash chunks in a roasting pan add the half tablespoon of olive oil and with your hands mix thoroughly. Season with salt. Roast for about 30min until edges of butternut squash start to caramelise and are soft when pierced with a skewer. Let the squash cool down.
  2. In a food processor combine the squash, chickpeas, garlic, paprika, lemon juice and salt. Add some of the reserved liquid.
  3. Process till smooth adding more liquid if needed.
  4. Transfer to a serving, bowl sprinkle with more paprika and enjoy.

Humus 1
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