Homemade hummus is so easy to make and tastes much better than shop bought hummus, and it's cheaper too. It's high in fibre, high in protein and low in fat.
It can be sent into school with some chopped raw vegetables like carrots, cucumber, pepper or sugar snap peas and it's the perfect mid morning snack in a lunchbox. For a more substantial lunch, send in some pitta bread, flat bread or bread sticks and that will be a nice alternative to a sandwich or a wrap.
You can also use hummus as a replacement for butter on bread or as a mayonnaise substitute.
AuthorDebbieCategoryLunch, School LunchesDifficultyBeginnerHomemade hummus is so easy to make and tastes much better than shop bought hummus, and it's cheaper too.
Drain the chickpeas (remembering to retain some of the liquid from the can)
Place chickpeas in food processor with tahini, garlic, salt and lemon.
Add in about 4 tbsp of the reserved liquid
Blitz while slowly adding in the extra virgin oil
Storage :
Store in a sealed container in the fridge with a drizzle of olive oil on top for 3-5 days or alternatively, double the portion and freeze for up to six months.
Why not freeze in ice-cube trays and then pop an ice-cube of hummus into your child's lunchbox in the morning for a tasty and nutritious snack.
Optional Extras :
Caramelised onions
Chilli and ginger
Roasted red peppers
Sun-dried tomatoes
Ingredients
Directions
Drain the chickpeas (remembering to retain some of the liquid from the can)
Place chickpeas in food processor with tahini, garlic, salt and lemon.
Add in about 4 tbsp of the reserved liquid
Blitz while slowly adding in the extra virgin oil
