Healthier homemade houmous

Houmous is a fab food, crammed with chickpeas it gives us a great hit of protein and iron along with other essential nutrients. However most shop bought Houmous contains Tahini which is high in fat. So try out this recipe that is Tahini free and just as tasty.

200g dried chick peas re-hydrated
The juice of one lemon
1/2 x teaspoon sea salt
1/2 x tablespoon olive oil
1 x teaspoon of green or red pesto
1 x teaspoon of cumin
1-2 x garlic clove (depending on preference)
pinch of black pepper

Half teaspoon parprika for dusting.

Makes three servings.
Carb: 12.0g   Fat: 5.4g   Sat fat: 0.7g   Protein: 4.9g   Cal: 121

Add all ingredients, minus the paprika to a food processor and blend, slowly add teaspoons of water until the desired consistency is reached.

Add paprika and serve with your favourite vegetables or indulge with pitta (my fave way to eat houmous!) A lighter tasty alternative that's much kinder on the waist!

Best ever tasty blueberry muffins...

Try these super tasty blueberry muffins for a yummy breakfast snack or wholesome treat with your coffee. They aren't as bad for you as the coffee shop version with lower sugar count due to the honey and wholemeal flour, pack with blueberries for a great fruit hit.

1/2 cup butter or 1⁄2 cup margarine, at room temp

1/2 cup honey

2 large eggs

1 teaspoon vanilla

2 teaspoons baking powder

1⁄4 teaspoon salt

2 cups wholemeal self raising flour

1⁄2 cup milk

2 1⁄2 cups fresh blueberries

(For topping) 1 tablespoon brown sugar, mixed with

1⁄4 teaspoon ground nutmeg

DIRECTIONS

Heat oven to 190° fan assisted.

Grease 16 regular-size muffin cases (or 10 large size muffins).

In bowl, mix butter until creamy. Add honey and beat until pale and fluffy.

Add eggs one at a time, beating after each.

Beat in vanilla, baking powder and salt.

With spoon, fold in half of flour then half of milk into batter; repeat.

Fold in blueberries.

Spoon into muffin cases and sprinkle topping onto each muffin.

Bake 15 to 20 minutes, until golden brown and springy to touch.

Leave to cool completely for best flavour, even better if left over night and eaten as a quick breakfast snack.