Hummus is a staple in our houses. It's versatile (can add to sandwiches, use as a dip or simply add some to a salad), simple to make and packed full of nutrients.

Hummus is made from chickpeas and and few other small items you usually have on hand at the house. Chickpeas contain iron, protein, fibre and folate (amongst other goodies!). These nutrients make them particularly important to a vegetarian or vegan diet. But the thing I love the most about hummus is that the kids can't get enough of it! My youngest calls it "Thomas" (probably because he's a train-obssessed 2 year old) and he's always shouting at me "More Thomas! More Thomas!". They always want to help me make some, mostly so they can lick the spoon at the end!

You can also easily freeze hummus. This recipes gives you a big batch so you can pop some in the freezer to use later.

Ingredients

2 cups raw chickpeas
1 tsp fennel seeds
Juice from two lemons, or 1.5 tbs apple cider vinegar
3 cloves garlic, peeled
1 tbs tahini
4 tbs extra virgin olive oil
Pinch of salt

Method

Soak chickpeas overnight in a large bowl with fennel seeds. Soak for at least 8 hours.
In the morning strain the chickpeas and place in a large pot with lots of water.
Bring the pot to the boil and skim off any scum and bubbles that accumulates at the surface.
Turn down to a simmer and leave the chickpeas cooking until they are tender (about 30 minutes, depending on their size). While they are cooking make sure you occasionally store the pot to keep them from sticking to the bottom.
While they are cooking put lemon (or apple cider vinegar), olive oil, garlic and salt in a food presssor or blender.
Strain the chickpeas once they are ready. You will know they are ready when they are soft when you bite into it.
Start adding chickpeas to the food processor or blender 1 handful at a time. Add a little extra olive oil or splash of water if the consistency is too thick. Once all the chickpeas have become smooth add the tahini and process until combined.
Serve with some veggie sticks, falafel, in a sandwich or alongside your salad.

Makes about 5 cups.

Stores in the fridge for up to 1 week. Just cover the top of the hummus with olive oil to keep it from drying. If you wish to freeze some just fill a container and cover the surface with olive oil to prevent freezer burn.