Homemade hummus is healthy, cheap and easy to make yourself. It takes minutes to whip up and there’s no cooking involved.
The health benefits of the ingredients in this are impressive, so they deserve a mention…
Chickpeas/butterbeans – high in protein, fibre and antioxidants.
Tahini (a paste made from ground sesame seeds) – rich in protein, good fats, zinc & calcium (sesame is one of the richest sources of calcium out there).
Olive oil – packed with powerful antioxidants and heart-healthy fats.
Keep the hummus in your fridge to snack on – it’ll last a few days in a sealed container. We love it on wholegrain rice / corn cakes or toasted rye bread, with flatbread or as a dip for raw vegetables.
Here’s the formula we like best – add extra tahini, lemon juice or olive oil to taste.
You will need:
- 1 tin chickpeas or butterbeans (preferably organic), drained and rinsed
- 1 small clove garlic, finely chopped
- 2 tsp tahini
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1/2 tsp smoked paprika
- Large pinch fine sea salt
- Sunflower or pumpkin seeds (optional)
- Simply blend everything together, except for the seeds, in a food processor until smooth. Add extra lemon juice, oil, salt or tahini to taste.
- Top with the seeds and an extra drizzle of oil.
If you have time, toast the seeds in a frying pan until golden brown, then sprinkle on top of the hummus.
You can use regular paprika if you don’t have the smoked kind, or alternatively try cumin.
See more of our Snack recipes