Many people just go buy something ready made food items from the shops, like hummus, pickled onions, chutneys, pizza bases etc.  Personally, I prefer making things from scratch.  I can control what ingredients I use, how much of each thing I add and I know its fresh! No preservatives, additives, flavourants, colourants or anything other ingredient that starts with an E, ends with a number and looks like it belongs in a chemistry lab.  I know what I have made hasn’t been sitting on a self for months and it was made in China with ingredients imported from South America.



Hummus is one of those things that people should just make at home.  It takes 2 minutes to make and tastes way better than any shop bought hummus.  You can also get creative with your hummus.  Got red peppers in the fridge: roast, peel off the skin and add to the blender.  Basil? Sun dried tomatoes? Coriander? Literally the world is your oyster! I like to add chilli salt to mine and leave it a little chunky for some texture, but if you like it smooth and silky blend it a little longer.


Hummus is great as a snack with crudités or chips or as a meal in a salad, pita breads or on toast with some avocado!  AND an added bonus is that chickpeas (the main ingredient of hummus and also known as garbanzos ) are super healthy for you.  Chickpeas are rich in fibre and a good source of protein and manganese.  They also are low GI, help stabilise blood sugar, lowers chlorestrol and the risk of breast cancer and are excellent for weight loss diets.



Makes slightly more than 1 cup

  • 1 tin chickpea, drained* (or equivalent amount of dried chickpeas, soaked over night)
  • 1 heaped Tbsp Tahini
  • 2 Tbsp olive oil
  • 1 lemon, juice
  • 1 clove garlic, finely chopped
  • Salt and pepper to season
  • Paprika to sprinkle over at the end
  1. Place all the ingredients in a blender, season with salt and pepper then blend to deserved consistency
  2. Serve in a bowl with paprika sprinkled over the top and a drizzle of olive oil

*Ok so I know that tinned chickpeas are basically everything I was advocating against in the beginning of this blog, but making the hummus means there is one less step in the processing timeline.  I also always forget to soak my dried chickpeas!  I will definitely try remember and make a new batch and add any additional steps if need be!

Nutritional information for the whole serving:

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