This deliciously light houmous combines chickpeas (also known as garbanzo beans), cannellini beans and rosecoco (borlotti) beans to create a creamy texture with a slightly nutty aftertaste. Beans are a fantastic source of soluble fibre, which keeps you feeling full for longer and slows the release of sugar into your bloodstream.
Houmous will keep well in the fridge for up to four days, so spend just ten minutes making this recipe on a Sunday night and you’ll have a fantastic healthy snack to keep you away from the office biscuit tin!
Ingredients (serves ten):
120g cannellini beans
120g rosecoco beans
60g peanut or almond butter
1 tsp pink Himalayan salt (omit if using salted nut butter)
1.5 tsp smoked paprika
2 garlic cloves, crushed
1 roasted red pepper (optional)
100ml unsweetened almond milk
1 tbsp lemon juice
2 tbsp extra virgin olive oil
Simply add all the ingredients to a food processor and blend to your desired consistency – simple!
Per portion: 113 calories / 6.4g fat / 9g carbohydrates (of which 1.1g sugar) / 3.6g fibre / 6.2g protein