June 2, 2022



Hummus is a nutritious creamy Middle Eastern spread.

It's high in fibre and plant based protein and low GI.  It's great for people that have allergies because it's free from most allergens and is super versatile with how you can use it - have it as a dip, use it on top of a baked potato or have it with salad in a wrap. There are many more creative ways to eat hummus.


400g can chickpeas, drained, rinsed

2 tbsp hulled tahini

1 clove garlic, crushed

2 tbsp lemon juice

2 tbsp extra virgin olive oil

Salt and pepper, to season

½ tsp paprika

1 tbsp pomegranate seeds


  1. Drain chickpeas and rinse, reserving ¼ cup of the chickpea liquid. Reserve 1 tablespoon of the chickpeas and set aside. Place remaining chickpeas, chickpea liquid, tahini, garlic, lemon juice and 1 tablespoon of the oil in the bowl of a food processor. Process, scraping down the sides regularly, until very smooth. Season to taste.
  2. Spoon hummus into a bowl, using the back of the spoon to create a swirl pattern on top. Top with reserved chickpeas and pomegranate seeds. Drizzle with remaining oil and sprinkle with paprika. 


Serve hummus with fresh cut vegetables, bread or with Falafel and Tzatziki Wrap, Whole Roasted Cauliflower or Smoky Carrot Fries.

If you like, top hummus with toasted sunflower seeds for some crunch. 

Place hummus in individual airtight containers and pack into lunch boxes with cut vegetables and crackers for a tasty snack.