fussy eater turned foodie


Mmmmmm creamy and tasty and vegan! What more could you want from a dip?! Hummus sometimes gets a bad rep due to the amount of oil but if you use some of the chickpea liquid or even water and less oil this can still be as creamy and delicious but more nutritious!



1 can of chickpeas

1 clove garlic, crushed

1 tsp lemon juice,

1 tbsp tahini

Himalayan sea salt

extra virgin olive oil



Drain the chickpeas (reserving the liquid) and blend, add garlic, lemon juice, tahini, a few grinds of salt and blend again

Keep blending and slowly add a few tea spoons of the liquid until the hummus starts to thin without becoming runny, then drizzle the extra virgin olive oil for a few seconds whilst still blending until the hummus become extra creamy


[Top Tip – top with paprika and serve with raw vegetable crudites for a healthy snack or smoother over wholewheat pitta with roasted aubergine or even try my roasted broccoli quinoa bowl covered with a dollop of hummus]

<3 xx

2 thoughts on “Hummus”

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