Making your own houmous is easier than you might think and this dish, rich in omega 3 fats, soluble fibre and beta-carotene is really supportive to help the immune system calm inflammation.
Preheat the oven to Gas mark 6 / 200 C / 400 F and put the potato on to bake for 40 mins.
Blend the chickpeas, garlic, sesame seeds, paprika, lemon juice and flaxseed oil in a food processor until smooth and creamy. Season to taste with salt and pepper.
Get your potato out of the oven and add a dollop of houmous, sprinkle with herbs and seeds and serve with a side salad of mixed leaves drizzled with extra virgin olive oil and balsamic vinegar – simple as that!
Tips – This houmous makes enough for 2 servings so if you have company all you need to do is get another potato in the oven or alternatively store the rest of the houmous and use to dip carrots as a healthy snack.
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