How This Yogi Gets Her Snack Fix

What fuels a vegetarian yogi, so she can keep on doing those back bends?

New to Flex, yogi Delia Leung has plenty of favourite go-to dishes. But as a vegetarian, this Hummus recipe* really works as a no-fuss snack that ticks all the right boxes.

“It’s great as a snack in between classes, or as an appetizer on a dining table together with kale chips, celery, carrot sticks, olives, guacamole, cucumber or black bean chips,” says Delia, also a yoga Nike Trainer (Ambassador).

Said to have originated from the Middle East or Greece (the debate goes on, although it’s likely it was Egypt as far back as the 13^th Century) hummus is a great source for plant-based protein for immune system, optimal growth and recovery. Also rich in iron, and vitamin B, “it’s my favourite as a vegetarian”.

Vegetarian Hummus!

Ingredients:

• 1 x 410g/14oz tin chickpeas, rinsed and drained
• 4 tbsp water or vegetable stock
• 2 large cloves garlic
• 3 tbsp tahini(sesame paste)
• 3 tbsp lemon juice
• salt, to taste
• 1 tbsp olive oil

Garnish:

• chopped fresh parsley
• olive oil
• pine nuts, fried
• paprika

Directions:

1. Heat chickpeas and four tablespoons of water or vegetable stock in a saucepan.
2. When warmed through, place the chickpeas and two tablespoons of the stock or water in a food processor. Blend until roughly combined. Add the garlic, tahini and lemon juice and a couple of large pinches of salt and blend again.
3. Add the olive oil and blend again until hummus is the desired texture.
4. Serve on a flat dish topped with a drizzle of olive oil, some parsley, fried pine nuts and a sprinkling of paprika.

Join Delia on the mat, Flex One Island South. [email protected]

* An extract from A Taste of My Life, By Roberta Sawalha / Julia Sawalha