Homemade hummus
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Serves:     people
Notes from Anna

Quick and easy to make, this high fibre and high protein dip it’s lower in fat than shop-bought. It is also a source of healthy fats from the tahini (sesame seeds). Healthy and versatile make it a staple of your lunchbox.




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  1. Drain the chickpeas into a colander and rinse under the tap.
  2. Peel and crush the garlic. Grate the zest from the lemon and squeeze the juice.
  3. Blitz together the chickpeas, garlic, lemon juice and zest, tahini paste, oil, yogurt and a tablespoon of water until smooth.
  4. Add the paprika. Add salt and pepper to taste. Cover and refrigerate.

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