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Lemon hummus – serves 4-5 if served as a snack or starter with pita bread or veggie sticks

What can I say about hummus that hasn’t been said already, I simply love it! It’s so nutritious and absolutely delicious, I would happily have it every day. This one comes with extra vitamin C and the addition of lemon zest gives it that intense citrusy flavour I can’t get enough of. Always use organic lemons when cooking with the zest.

What you need:

1 tins chickpeas – drained and rinsed

2 tbsp tahini

2 tbsp rapeseed or sunflower oil (rapeseed oil gives it a lovely deep yellow colour, but both taste great)

Juice of 1 organic lemon – make sure to remove any seeds

Zest of 1/2 an organic lemon – it’s easiest if you use a fine cheese grater

2 garlic cloves – peeled

Salt to taste – I use Herbamare, a nice natural herb/salt mix

How you do it:

Making hummus is the easiest thing in the world.

Put all ingredients in a food processor and blend until completely smooth.

Scrape down the sides once or twice and give it a good few minutes to make sure the lemon zest has mixed in smoothly.

In a bowl drizzle a little rapeseed oil on top and serve with toasted flat- or pita bread and veggie sticks of your choice.

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