People often think you cannot eat hummus when pregnant due to the bacteria Listeria, however if you make the hummus from home it can be absolutely fine & is a perfect healthy snack. Also it’s real quick too 🙂
As I headed into my 3rd trimester I noticed the dreaded headaches were back, I did a little research & a lot of mums commented that carbs helped, so now I made hummus and pitta and enjoyed a carbohydrate snack that was healthy for me 7 little one
Check out this recipe and let me know how you enjoyed yours.
Prep Time: 10 minutes
Total Time: 10 minutes
- 1 16 oz can of chickpeas
- 1/4 cup liquid from can of chickpeas
- 3-5 tablespoons lemon juice (depending on taste)
- 1 1/2 tablespoons tahini
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
For a spicier hummus, add a sliced red chilli or a dash of cayenne pepper.
Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.