It makes a great addition to a packed lunch and is also great to have on hand at home for playdates with some carrot sticks and toasted pitta bread for dunking.
It's cheap as chips, really tasty and takes about five minutes to throw together.
You can pimp it up with lively leftovers like the end of a jar of olives or sundried tomatoes. This time around I made some with a couple of roasted red peppers and chopped coriander.
You can also feel really good about feeding hummus to your family as chickpeas are a fantastic source of fibre, protein and are low in fat.
2 x 400g tins of chickpeas, drained and rinsed thoroughly
2 garlic cloves, crushed
2 tbsp tahini
Juice of 2 lemons
4 tbsp extra virgin olive oil
2 tsp sea salt
+ optional extras: olives, sundried tomatoes, chopped coriander, roasted peppers
Place all the ingredients in a jug and whizz up with a hand held blender until really smooth.
Make sure you taste it as you may want to add more lemon juice, garlic or your optional extras, depending on your preferences.
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