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)
- 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)
- Add garlic and zest to food processor and chop finely
- Scrape down. Add lemon juice and zest. Let sit for a min to cut through the bite of raw garlic
- Add the rest of the ingredients except the olive oil.
- Blend until smooth consistency achieved, adding cold water to desired consistency.
- Scrape down and repeat if necessary.
- 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
**Recipe inspired by Kristine Mile’s “Best Hummus Ever”**