This is my recipe for a deliciously healthy hummus, of course with some interesting variations and colours too. There’s more to hummus than just a dip, so check out the variations below. I like my hummus to have a creamy consistency, but if you prefer it a little course, then just process it less.
The chickpeas are a high fibre, protein rich legume with a decent mineral profile (including good amounts of iron). The tahini is also a good source of protein and very rich in calcium. The lemon, garlic, and spices will strengthen your immune responses and the olive oil is a rich source of monounsaturated fat. Why wouldn’t you eat it?
WARNING! Most shop bought hummus, contain dangerous vegetable oils, so please make your own. For more about why you must avoid vegetable oils, click here.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.
Hummus - much more than a dip!
- 425 g can chickpeas - drained and rinsed
- 1 clove/s garlic - finely diced or crushed
- 4 tbsp hulled tahini - halve if using unhulled
- 1 lemon/s - juice (zest optional)
- 2 tbsp water - or the liquid from the can (aquafaba) makes it extra creamy
- 2 tbsp olive oil - extra virgin
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp sea salt - to taste
- Ground black pepper - to taste
- Add all of the ingredients into your food processor and process until smooth and creamy. You may have to scrape down the sides a few times to get an even consistency.
- Serve drizzled with more olive oil and sprinkle with sesame seeds or dukkah.
- Alternatively, try one of my variations below.
- Add the garlic and chop, 5 sec, speed 6.
- Add the chickpeas and process 5 sec, speed 5.
- Add the rest of the ingredients and process, 10 seconds, speed 4 scraping down the sides a few times.
- Drizzle a layer of olive oil over the hummus to seal it. Store in an airtight container in the fridge.
- Can also be frozen.