Lemony Hummus

Hummus has to be one of my favourite all time snacks. Chickpeas are an high in fibre, an great source of protein and also full of zinc and iron. They are so versatile and so have become a staple in my household.

While travelling in London, UK this summer we stumbled upon this hummus restaurant in the Soho district. Yes, a restaurant dedicated to hummus! All dishes where created to compliment this delicious dip. I’ve had many dreams of their delicious hummus since then, so I’ve become pretty creative and have whipped up my own version of their lemony, garlic, goodness.

What you’ll need:

1 can of chickpeas (or you can soak and cook a cup of your own)

Juice of 1 lemon

1 garlic bulb

2 tablespoons of pinenuts (or you can use 2 tablespoons of tahini)

1 teaspoon cumin

2 tablespoons of olive oil

bowl of water

salt and pepper to taste


Use a garlic press to crush the garlic into the juice of 1 lemon, mix, and set aside.

In a food processor (I am a huge fan of the Vitamix) add the chickpeas, the pinenuts (or tahini), and olive oil. Pulse slowly until ingredients start mixing around and slowly add half the lemon juice. If your mixture is still too thick, add a bit of water tablespoon by tablespoon. You want a nice thick consistency so don’t add too much water too quickly.

Once you have a nice paste add in the cumin, salt and pepper to taste and mix again. Keep the remaining garlic-lemon juice and add to taste when serving.

It goes really well with chopped vegetables or as a spread on crackers or toast.



PS- You may want to save those kisses for long after having the hummus!