Why buy hummus dip when it’s so easy to make a delicious, healthier version at home? Many store bought dips taste very processed and contain unhealthy vegetable oils, salt, sugar and preservatives. Some hummus dip recipes can taste a bit bland but not this one. Creamy and smooth, this hummus dip is a favourite healthy snack in our household, eaten with blue corn chips, rice crackers or veggie sticks. It’s an excellent snack for kids’ lunchboxes as well. It can also be used as a topping or sauce on vegetables and quinoa to add flavour. High in protein, it fills you up and gives you long-lasting energy. Make sure you use a good-quality cold pressed, extra-virgin and preferably organic olive oil to get all the health benefits and healthy fats. Raw garlic has many health benefits and is anti-viral, anti-bacterial and anti-fungal. Sometimes I don’t even add lemon juice and it still tastes creamy and yummy.
- 2 x 400g can chickpeas or 3 cups (500 grams) cooked chickpeas
- ½ cup well-stirred tahini
- Juice of 1 small lemon, freshly squeezed
- 8 tablespoons water
- 2 garlic cloves, crushed
- 1 teaspoon sea salt
- 3 tablespoons organic olive oil
- 1 teaspoon cumin powder
- Paprika for sprinkling (optional)
- Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, garlic, sea salt, lemon juice, cumin and water.
- Turn on the food processor and slowly pour in the oil while it runs. Process until fully mixed and smooth. Add a little extra oil if too thick.
- Serve sprinkled with sweet paprika.