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This simple hummus recipe is quick and versatile – a family favourite. Delicious as an entrée or as an accompaniment to any main meal. Using tahini (made from sesame seeds) it’s a great source of calcium. Perfect for kids as an after school dipping snack ready to go with cucumber and carrot sticks.

SERVES: makes 1 1/4 cup PREP TIME: 5 mins

Ingredients

  • 425g chickpeas – canned or freshly soaked and cooked
  • 2 cloves garlic
  • ⅓ cup (75ml) hulled tahini
  • ½ lemon, juiced
  • ¼ cup (65ml) olive oil or water
  • paprika to garnish

Method

  1. Strain chickpeas (rinse thoroughly if canned to reduce the salt content).
  2. Puree all ingredients in a blender.
  3. Add oil or water gradually until a desired smooth consistency is reached.

To Serve

Serve in a bowl garnished with a splash of olive oil and pinch of paprika with a sprig of parsley on top.

Inspiration

  • Add fresh coriander and chilli, and use lime instead of lemon juice.
  • Add 200g roasted pumpkin.
  • Serve the hummus with felafels and salad or with lamb dishes.
  • Spread it on nori as a great basis for a lunchtime wrap.

Are you entertaining? Why not offer a selection of homemade dips with fresh vegetable sticks such as this dairy free pesto and the delicious beetroot dip. This also makes a great after-school snack or lunchbox idea.

Dietary Requirements

Gluten free  |  Dairy free  |  Yeast free  |  Sugar free  |  Egg free  |  Soy free  |   Vegan    |   Vegetarian   

Filed under

Gluten freeDairy free

  • Thumb small screen shot 2015 12 18 at 10.00.33 am

    By Bridging Foods, An introduction to gluten, dairy and yeast free eating.

    Learning to eat and cook gluten, dairy, salt, yeast and sugar free, can be the beginnings of making different choices about food.

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    Photography: Lee Green

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