Ingredients

  • 1/2 clove garlic, peeled
  • 1 x 400g can no-added-salt chickpeas
  • 1 tbs hulled tahini paste
  • 2 tbs olive oil
  • 2 tbs lemon juice
  • 1 1/2 tsp ground cumin, optional
  • to taste pepper and salt

Method

CLASSIC HUMMUS:

  1. Mince or grate the garlic. If you are using a food processor with a small bowl you can use it to do the garlic too.
  2. Drain and rinse the chickpeas and add to the food processor with the other ingredients.
  3. Blitz the ingredients (except pepper and salt), adding a tablespoon of very cold water at a time to help it blend. Keep adding water and blitzing until it’s smooth and a texture you like.
  4. Taste, and season with pepper and salt if required.

ROAST PUMPKIN:

  • Add 1 cup (175 g) roasted pumpkin and 2 cloves roasted garlic.

BEETROOT AND MINT:

  • Add 225 g tin of beetroot, drained (or roasted beetroot) and fresh mint.

MEDITERRANEAN:

  • Add 2 tablespoons olives and 2 tablespoons sundried tomatoes.

  • recipe step image
    Ingredients
Serving Suggestion: This recipe requires a food processor or blender to get a nice smooth texture.
Comment: The nutrition information below is for the classic hummus.

Healthy tip!

Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.

More tips

Nutrition Information

per serving per 100g
Energy 283 kJ 589 kJ
Protein 2.8 g 5.7 g
Fat, total 3.5 g 7.3 g
— saturated 0.4 g 0.9 g
Carbohydrate 4.7 g 9.9 g
— sugars 0.3 g 0.7 g
Sodium 96 mg 199 mg
Fibre 2.1 g 4.5 g

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Comments (1)

  • Avatar

    A handful of walnuts chopped up and added to the beetroot dip is very nice as well.
    Kathy Edwards
    Posted on: 21 Oct 21

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