Healthy Homemade Hummus
Servings
10serves
Servings
10serves
Ingredients
  • 420 gram canned chickpeasdrained and rinsed
  • 1clove garlicpeeled and chopped finely
  • 1/3cup extra virgin olive oil
  • 1tbsp fresh lemon juice
  • 1tsp un-hulled Tahini
  • Salt and pepperto taste
Instructions
  1. Place chickpeas, garlic, tahini, lemon juice and any other *optional ingredients into a food processor on high. Whilst processing, slowly pour the olive oil into the processor until the hummus reaches your desired texture and consistency (if adding ingredients like roasted or boiled carrots, you probably won’t need as much oil due to the moisture in the veg). Add water as necessary to thin it out if it is too thick. Season to taste with salt and pepper.
  2. Store in an airtight container in the fridge for several days or portion and store in the freezer until desired (always defrost in the fridge).
  3. Serve with sticks of carrot, celery, cucumber, capsicum, green beans and grainy crackers or use in place of butter or other spreads on salad sandwiches, rolls, wraps, pita breads.
  4. *Optional ingredients: once you have made the basic hummus, you can get creative and add other flavours with fresh or dried herbs (oregano, basil, parsley, coriander), spices (paprika, cumin, turmeric), sundried tomatoes, dried chili flakes, roasted or boiled carrots or beetroots.
Recipe Notes

140 calories per serve (not including veggie sticks or crackers)

Print Recipe
Healthy Homemade Hummus
Homemade Hummus
Course Snacks
Servings
serves
Ingredients
  • 420 gram canned chickpeas drained and rinsed
  • 1 clove garlic peeled and chopped finely
  • 1/3 cup extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp un-hulled Tahini
  • Salt and pepper to taste
Course Snacks
Servings
serves
Ingredients
  • 420 gram canned chickpeas drained and rinsed
  • 1 clove garlic peeled and chopped finely
  • 1/3 cup extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp un-hulled Tahini
  • Salt and pepper to taste
Homemade Hummus
Instructions
  1. Place chickpeas, garlic, tahini, lemon juice and any other *optional ingredients into a food processor on high. Whilst processing, slowly pour the olive oil into the processor until the hummus reaches your desired texture and consistency (if adding ingredients like roasted or boiled carrots, you probably won’t need as much oil due to the moisture in the veg). Add water as necessary to thin it out if it is too thick. Season to taste with salt and pepper.
  2. Store in an airtight container in the fridge for several days or portion and store in the freezer until desired (always defrost in the fridge).
  3. Serve with sticks of carrot, celery, cucumber, capsicum, green beans and grainy crackers or use in place of butter or other spreads on salad sandwiches, rolls, wraps, pita breads.
  4. *Optional ingredients: once you have made the basic hummus, you can get creative and add other flavours with fresh or dried herbs (oregano, basil, parsley, coriander), spices (paprika, cumin, turmeric), sundried tomatoes, dried chili flakes, roasted or boiled carrots or beetroots.
Recipe Notes

140 calories per serve (not including veggie sticks or crackers)