Hummus is one of my favourite easy snack foods. Quick and nutritious, it’s a delicious dip for raw veggies – which makes it easier to eat more vegetables!
I love making my own hummus because every time I do it turns out differently, but it’s always so good. There’s really very little you can do to mess it up.
I’m going to give you five variations of hummus, but feel free to experiment with your own flavours! My personal favourite is the sun-dried tomato version.
- 1 can of organic chickpeas
- 3 cloves of garlic
- 1-2 tbsp lemon juice
- 3-4 tbsp extra virgin olive oil
- 2 tsp toasted sesame oil
- A good few pinches of unrefined sea salt
- 1/4 cup sun-dried tomatoes, OR
- 1/4 cup black olives, OR
- 1/4 cup roasted red peppers, OR
- 1/4 cup artichoke hearts
- Combine chickpeas, garlic cloves, lemon juice, olive oil, sesame oil and sea salt in a food processor.
- Process until well blended (or less if you prefer a chunkier hummus).
- Taste and add more lemon juice, sea salt, or sesame oil if needed, to suit your tastes.
- Add in optional addition if you are adding one.
- Blend a bit more and taste.
- Add more of anything you think it needs.
- Serve with raw carrots, cucumbers, or celery sticks!