Growing up in the Middle East, hummus was for sure a staple in our household. We all loved it as a snack, a meal, in our lunch boxes, when we went out to restaurants – in fact, it’s still a family favourite now and something that I make every single week!

It’s so simple to make, really cheap if you’re on a budget and great to meal prep in advance so that you have a snack to go to during the week. It’s also great for lunch boxes or to take to work.

*This recipe is vegan, dairy free, sugar free and gluten free.

Ingredients:

  • 1 400g can of chickpeas
  • 2 cloves of garlic (crushed)
  • 1 tbsp tahini
  • 2 tbsp extra virgin olive oil
  • The juice of ½ lemon
  • Salt and pepper to taste

How to make it:

  1. Drain and rinse the chickpeas – there’s a coating on the inside of tin cans that can cover the chickpeas so make sure you clean them first.
  2. Put all the ingredients into a blender or food processor and blend away!
  3. If you want a runnier consistency to your hummus then and a tsp of water at a time until you get the texture you’re looking for.

Why is it good for me?

  • Chickpeas support satiety, blood sugar regulation, help with digestion and lower cholesterol. They’re also a great source of fibre, folate, protein and magnesium.
  • Garlic boosts your immunity, reduces blood pressure and promotes heart health.
  • Tahini supports skin and muscle health.
  • Olive oil lowers cholesterol, promotes heart health and reduces inflammation.
  • Lemons support weight loss, promotes detoxification and are a great source of vitamin C.

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