Recipe: Beat the headaches, healthy carb snacks!

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 ūüôā

Hummus and pita bread

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

Ingredients:

  • 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

Preparation:

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.

Variations

For a spicier hummus, add a sliced red chilli or a dash of cayenne pepper.

Storing Hummus

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.

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