- 1 can garbanzo beans (or cooked Chana Dal 2 tablespoons)
- 2 tsp lemon juice
- 1.5 Tbsp olive oil
- 1.5 Tbsp Blue Coconut oil
- 3 Tbsp tahini
- pinch of garlic powder
- pinch of Himalayan salt
- pinch black pepper
- pinch cumin
- Fresh squeezed lemon juice, optional
Blue Coconut oil is incorporated into our day to day life so much so, that I don't even realise when I'm using it now. Reaching for that white tub has become second nature to me.
Coconut oil makes the perfect sandwich base. I freeze my bread to keep it fresh, so our sandwich bread is always toasted in this house. And what makes the perfect complement to toasted bread? Coconut oil, of course. It gives it this incredible buttery softness while maintaining the crunch.
Layer the bread up with homemade hummus, freshly grated beetroot & carrot, salad leaves, cucumber and whatever else takes your fancy... roast chicken, tuna, tomato, avocado, maybe? You'll find yourself with the perfect sandwich.
How to make homemade hummus:
Add all ingredients except the water to a food processor and process until very well blitzed. Very slowly begin to add the water (very slowly) as you're processing, until the hummus is the consistency you require.
Add more spices or oil if desired.
Chill and spread on to bread for sandwiches or serve with chips or raw vegetables.