An easy way to include one (or two) of the three portions of beans we should consume daily, is to spoon up a dollop of oil-free hummus! I whip up this recipe at least once a week and eat 1/2 cup almost every day. Hummus is great on salads, steamed veggies, corn crackers, in wraps or on warm, crispy toast.

INGREDIENTS:

• 1 can drained and rinsed KOO chickpeas (I find that the different brands taste differently and this one is best)
• 2 heaped tablespoons tahini
• 3 tablespoons lemon juice
• 1 crushed garlic clove or 3/4 preserved garlic
• 50 ml water (use more if the consistency is too chunky for you)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• Pinch of salt and pepper

INSTRUCTIONS:

1. Blend it all together in a food processor or with a hand blender.