Zesty Lemon Hummus

It’s hard to find a good store bought hummus that isn’t loaded with vegetable oils and preservatives at a reasonable price. We love hummus in this house and it was imperative that I master our own hummus recipe for our health and our family budget.

Hummus is something I always have in the fridge. It’s easy to whizz up, super nutritious and can be used in so many ways.  I personally enjoy serving mine up with raw veggies and crackers, spread on a wrap or sandwich in place of mayo, dolloped on top of falafel or used in salad dressings.

As a busy mum I’m also all about quick and easy recipes! So I don’t mind my hummus a little on the thicker side compared to store bought. However, if you do like smooth hummus, I would highly recommend boiling any tinned chickpeas in the brine for 10 – 15 mins. You want them to be super mushy and the skins will just fall off which you can take out for a more velvety finish.

Get those food processors ready, with 9 ingredients, this recipe is super simple.

Chickpeas – Good source of fibre, plant protein and folate as well as other minerals and vitamins.

Lemons – Great source of Vitamin C, soluble fibre for digestive health and a variety of plant compounds which have many health benefits.

Garlic – Contains vitamin C, Vitamin B6, manganese and sulfur compounds which display antibacterial properties. Be mindful raw garlic may upset some sensitive tummies.  

Tahini –  Made of ground up sesame seeds. Good source of plant protein, B Vitamins, iron, zinc and calcium to name a few. 

Raw Honey – Full of antioxidants and has antibacterial properties. 

Olive Oil – Rich in monounsaturated oleic acid and antioxidants. 

Cumin – Assists with digestion, great source of iron, antioxidants, 

Tangy, smooth, versatile, nutritious and delicious! Perfect for sharing or as a snack on your own.

If you do try this recipe, let me know! Leave a comment below or tag a photo on Facebook or Instagram.

I hope you enjoy.


ZESTY LEMON HUMMUS

 

Store in fridge for up to 5 days

Time: 5 – 20 mins (depending on whether you cook the chickpeas)

INGREDIENTS 

  • Tinned chickpeas (drained and rinsed) or 300 g well cooked chickpeas (see tips)
  • 50g (approx 2 lemons) fresh lemon juice
  • 1 clove of garlic (peeled) (I usually omit this)
  • Zest of one lemon
  • 1/2 cup Tahini
  • 1 tsp of raw honey
  • 1 Tbs extra virgin olive oil
  • 1/2 tspn of cumin
  • Cracked black pepper and Himalayan salt
  • Cold water (30g + depending on consistency achieving)

METHOD

  1. Add garlic and zest to food processor and chop finely
  2. Scrape down. Add lemon juice and zest. Let sit for a min to cut through the bite of raw garlic
  3. Add the rest of the ingredients except the olive oil.
  4. Blend until smooth consistency achieved, adding cold water to desired consistency.
  5. Scrape down and repeat if necessary.
  6. Check seasoning and blend through olive oil.

TIPS AND VARIATIONS

Everyone has different taste buds so I like to change this up a bit sometimes

  • Too tangy? Add less lemon juice and more water
  • Sprinkle some paprika or ground sumac to give it a nice finish
  • Try lime juice and zest for a different take
  • Add in some sun dried tomatoes at the start and whizz through
  • Add a few shakes of cayenne pepper for a bit of a bite
  • Add in 1/2 a teaspoon of ground coriander

Enjoy

Sammy x

**Recipe inspired by Kristine Mile’s “Best Hummus Ever”**

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