Perth Naturopathic Nutrition Expert Perth Western Australia | Women`s Health | Weight Loss | Detox Programs | Counselling

Healthy Hummus 

This hummus teams really well with avocado and sliced
cooked beetroot. You can also serve it with
vegetable sticks or rice crackers as a dip.  

1 x 400g can chickpeas, rinsed, drained
2 tbs tahini (sesame paste)
2 tbs fresh lemon juice
2 tbs water
1 tsp ground coriander
1/2 tsp ground cumin
1 small garlic clove, crushed
Sea salt & freshly ground black pepper

Place chickpeas, tahini, juice, water, coriander,
cumin and garlic into the bowl of a food
processor. 

Process until a smooth paste, adding extra lemon
juice or water if needed. Season well with salt and
pepper. 

Transfer the mixture to an airtight container.  

Makes about 1 cup 
Hummus will keep in the refrigerator for up to 4
days. You can freeze it in smaller portions for up to
1 month if you like. Thaw in the refrigerator and stir
well before using.

Copyright © Jan Purser