Chickpeas are such a brilliant source of plant protein, and they taste delicious, too, especially whipped up into creamy hummus. When it comes to fertility and hormone balance, chickpeas are a must! They are a fantastic source of B6, an essential vitamin for maintaining healthy progesterone levels required at conception. They are also a great source of soluble fibre, vitamin c and folate. Here's a quick and easy hummus recipe for you to enjoy.
I always soak my dry chickpeas overnight and then cook them on medium heat for 2-3 hours. I then use some for hummus and the rest to go in my meals across the week. Of course, you can always use chickpeas from tins, but they do contain BPA's, which can leech into the contents of the can.
2 cups of chickpeas
3 tbsp of tahini
5 tbsp of Extra Virgin Olive Oil
1/2 cup of warm water
2 heads of garlic
1 lemon, juiced
1 handful of coriander
1/4 tsp of salt
1/4 tsp pepper
Turn on the oven to 205 degrees.
Place the garlic with skins on, onto a baking dish.
Once the oven has warmed to the correct temperature, put the garlic in the oven and roast for 30-35 minutes.
Remove the garlic from the oven and press the gloves until the soft roasted garlic squeezes out. Then, add it to the blender along with the rest of the ingredients.
Blend until a smooth consistency.
Transfer the hummus to a clean glass jar and store it in the fridge.