Goodmorning, on this crisp Winter’s morning . I don’t know about you but this is a week (who am I joking, I mean month… months) of comfort food. I’m not complaining as our comfort foods are always wholefoods based and a healthier version of traditional dishes. Why not make it a little healthier but making healthy and nourishing substitutions?
Hummus is always a staple in the fridge as it is a delicious source of protein, fibre and complex carbohydrates to add to our meals. I usually make a large batch at a time to last a few days and often freeze another batch as well. Although chickpeas are the usual legume of choice for hummus, this recipe utilises the humble cannellini bean which I purchase dry, in bulk.