Hummus – gloriously protein filled and so damn tasty that it is devoured by almost everyone, from fussy children to snobby foodies. Although we’ve been making hummus long before becoming vegaquarians, our love of this simple spread has grown exponentially. We seem to make a batch at least once a fortnight; it adds a depth to wraps and sandwiches and is an easy and simple dip for entertaining (or gorging yourself while having a lazy Sunday). As a bonus, not only does homemade hummus taste better, it is cheaper too.
Considered a staple of middle eastern and Arabic cuisines, hummus is generally considered to be a good source of protein, iron, magnesium, and vitamin B-6; depending on the amount of tahini you use, it also offers calcium, but at relatively low levels.



  • Servings: 4-6
  • Difficulty: easy
  • Print

  • 1 tin chickpeas, drained
  • 1 lemon, juiced
  • 2 dessert spoons tahini (medium to heaped – depending on your taste)
  • 1-2 tablespoons of olive oil
  • 2 cloves garlic, roughly chopped or 2 heaped teaspoons of jarred garlic
  • Salt and pepper to taste
  • Optional extras
  • Paprika
  • 1 teaspoon cumin

Combine chickpeas, half the lemon juice, tahini, 1 tablespoon of olive oil, and garlic in a food processor. Process well. If the hummus is too thick or gluggy, add remainder of lemon and oil slowly, processing in between until you have the consistency you desire. Salt and pepper to taste.

Optional extras

For entertaining, pour 1 tablespoon olive oil on top of the hummus and cover with a few pinches of paprika
For an extra kick, you may like to include 1 teaspoon of cumin; simply add the cumin with the rest of the ingredients prior to processing.


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