Hummus Four Ways
- Dairy free
- Egg free
- Gluten free
- Nut free
- Vegetarian
Ingredients
- 1/2 clove garlic, peeled
- 1 x 400 g can no-added-salt chickpeas
- 1 tbs hulled tahini paste
- 2 tbs olive oil
- 2 tbs lemon juice
- 1 1/2 tsp ground cumin, optional
- to taste pepper and salt
Variations
Roast Pumpkin Hummus
- Add 1 cup (175 g) roasted pumpkin and 2 cloves roasted garlic.
Beetroot and Mint Hummus
- Add 225 g tin of beetroot, drained (or roasted beetroot) and fresh mint.
Mediterranean Hummus
- Add 2 tablespoons olives and 2 tablespoons sundried tomatoes.
Method
Classic Hummus
- Mince or grate the garlic. If you are using a food processor with a small bowl you can use it to do the garlic too.
- Drain and rinse the chickpeas and add to the food processor with the other ingredients.
- Blitz the ingredients (except pepper and salt), adding a tablespoon of very cold water at a time to help it blend. Keep adding water and blitzing until it’s smooth and a texture you like.
- Taste, and season with pepper and salt if required.
LiveLighter ®© State of Western Australia 2026, reproduced with permission.
Nutrition information
| per serving | per 100g | |
|---|---|---|
| Energy | 283 kj | 589 kj |
| Protein | 2.8 g | 5.7 g |
| Fat, total | 3.5 g | 7.3 g |
| — saturated | 0.4 g | 0.9 g |
| Carbohydrate | 4.7 g | 9.9 g |
| — sugars | 0.3 g | 0.7 g |
| Sodium | 96 mg | 199 mg |
| Fibre | 2.1 g | 4.5 g |