“The chickpea hummus – as Dr. Elisabetta Macorsini, nutritionist biologist and diet coach at Humanitas, explains – is a typical dish of Middle Eastern gastronomy. You can find it ready in many supermarkets but I always recommend preparing it at home with fresh lemon juice, tender chickpeas and spices combined to taste.
This cream rich in vitamins, antioxidants, oleic acid and linoleic acid is an excellent antidepressant, improves digestion and helps keep hunger under control. A study conducted at the University of Telaviv has shown that hummus gives a feeling of well being by promoting the production of serotonin. This is due to the combination of olive oil and paprika. Both in fact contain an amino acid that promotes the production of this hormone.
Here’s how to prepare the chickpea hummus.
Ingredients for 4 people:
- 240 gr of boiled chickpeas
- 1 teaspoon of tahin
- The juice of half a lemon
- 1/2 teaspoon paprika powder
- 1/2 teaspoon coriander powder
- Salt
- Extra virgin olive oil
- 4 Carrots
- 10 fennel radishes
- 2 Belgian endives
Preparation
1 – Put the well-drained chickpeas, spices, tahin, lemon juice, a pinch of salt and a tablespoon of extra virgin olive oil into a food processor. Mix together to obtain a homogeneous substance. If necessary, add half a teaspoon of water to make everything creamy.
2 – Clean and wash the vegetables and cut them into small pieces.
3 – Transfer the humus into a bowl, season with a drizzle of extra virgin olive oil and eat it with the vegetables. If you want you can also use it as spread on lightly toasted bread.
