Updated: Nov 2
The most versatile and cost-effective dip! Enjoy as a snack with vegetable sticks, as a toast topping or in your sandwich.
1 tin chickpeas (liquid drained)
2 cloves garlic
Juice of one lemon
2 tbsp extra virgin olive oil
1/2 teaspoon ground cumin
2-3 Tbspns water (30-45 ml)
In the bowl of a food processor, add lemon juice, minced garlic, cumin, and half of the chickpeas. Blend for one minute.
Scrape sides and bottom of the bowl, then add remaining chickpeas and process for a further 1-2 minutes until thick and smooth
At this stage, the hummus will likely be too thick or still have tiny bits of chickpea mixed through. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
Season as required.
Store homemade hummus in an airtight container and refrigerate for up to one week.
TOP TIP: Instead of cumin, try fresh coriander or thyme as a different flavour combo!
Want further individualised support with healthy snacks or meals?
The Wellness Studio is an online dietetic practice who specialise in lifestyle change, weight management and weight loss, women's health, gut health, low FODMAP diets, management of chronic health conditions, paediatric food allergies, and fussy eating/food intolerances.