★★★★★ Rating

Lemon Zest Longevity Hummus

Most store-bought hummus is cut with seed oils. Sunflower. Canola. Cheap fillers.

Long shelf life. Short nutrition.

And you think, why would I put that in my body when I can make it better, in under 10 minutes, and keep it in the fridge for days?

Real chickpeas.
Real olive oil.
Nothing extra.

This version goes further.

We use the lemon zest, because the peel holds more antioxidants than the juice. Freeze it and it turns firm, so you can grate it like snow.

More flavour. More nutrition.

We blend in some of the chickpea liquid, what we call in Spanish fécula. That silky water is rich in minerals and fibre. It replaces heavy processed oils and makes your humus lighter, creamier and more nutritious.

Chickpeas are a longevity food. Eaten for centuries. Slow energy. Plant protein. Gut friendly.

And then the finish: heat and crunch from SU FIRE NUTS.

Creamy meets fire 🔥

FEEDS:
4

TAKES:
7 minutes

Ingredients

Base

300g chickpeas (about ½ jar Navarrico garbanzos, pre-boiled)
2 tbsp tahini paste (100% sesame, like Med Cuisine)
1 large garlic clove
Zest of 1 lemon, frozen
3-4 tbsp extra-virgin olive oil (the Olive Oil Guy is high in Antioxidants)
3-4 tbsp chickpea liquid (fécula)
Flaky sea salt such as Maldon

Garnish

40g SU FIRE NUTS
Chopped parsley
Optional Pimentón de la Vera
Spoon of olive oil

ADD TO BAG

Method

Prep the Lemon

1. Keep lemons in the freezer.
2. Grate the zest straight from frozen.

Firm. Easy. Intensely fragrant.

Blend the Base

Add the chickpeas with a few spoonfuls of their liquid.
Add tahini, garlic clove, olive oil, salt.
Add a generous snowfall of frozen lemon zest. Blend until completely smooth and silky.