Hummus

Ingredients

• 1 can (19 oz/540 mL) chickpeas, rinsed and drained
• 5 Tbsp (75 mL) canola oil 
• 1/4 cup (60 mL) freshly squeezed lemon juice 
• 1 garlic clove, minced
• 1 tsp (5 mL) freshly ground pepper 
• 1/2 tsp (2 mL) salt 

Instructions

1. In a food processor, add chickpeas, garlic and lemon juice. Blend in canola oil, pepper and salt. Process until smooth. Place in a serving dish.

Notes

“Living with type 1 diabetes for nearly 30 years has taught me how to balance eating foods I love with managing my blood sugar levels. My relationship with food ignited my desire to become a registered dietitian and to help others develop a positive relationship with food, too. Over time, I’ve learned how to modify the South Asian foods I grew up eating to ensure good nutrition, without compromising my cultural traditions or flavours. When it’s snack time, pairing protein and fibre is a must, and I often try to incorporate pulses, such as chickpeas and lentils, which are a source of both. Lately, I’ve been using my air fryer to make crispy lentils, which I toss with canola oil and seasonings before cooking. I also love to use canned chickpeas as a simple shortcut to make smooth and creamy Hummus, the ultimate dip for veggies or whole-grain crackers.”

Huda Rashid, RD

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