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rate
Serves portions
US | Metric
Ingredients
  • 1 can of drained chickpeas
  • 2 garlic cloves
  • 1 tsp ground cumin
  • ¼ tsp of cayenne red pepper
  • 2 tbsps lemon juice
  • 2 tbsps heaped of 0% fat Greek yoghurt
  • Salt and pepper
Hummus Hummus

Hummus

Prep 5 minutes
Total 10 minutes
  1. Whiz all ingredients in a food blender, you can blend till it gives you the texture consistency you prefer.
  2. In this description method I didn’t cook the chickpeas but in other versions like the video below I’ve pre cooked my chickpeas and drained them before adding to the mix. It’s up to you really. I find it just made them much softer for getting a smoother consistency.
  3. Without cooking the chickpeas the ingredients will still give a smooth but with textured consistency you can also add a little water or more yoghurt for smoother textures.
  4. Store in the fridge and consume within 3-4 days. 
  5. Can be made in bulk and frozen in containers, for up to 3 months, fully defrost in the fridge before use.



I’ve also made this with the addition of oven roasted red pepper 🫑 with hot smoked paprika instead of the cumin and cayenne pepper 😋 see the video below.


Hummus Hummus

Hummus

favorite
print
rate
Prep 5 minutes
Total 10 minutes
Serves portions
US | Metric
Ingredients
  • 1 can of drained chickpeas
  • 2 garlic cloves
  • 1 tsp ground cumin
  • ¼ tsp of cayenne red pepper
  • 2 tbsps lemon juice
  • 2 tbsps heaped of 0% fat Greek yoghurt
  • Salt and pepper

  1. Whiz all ingredients in a food blender, you can blend till it gives you the texture consistency you prefer.
  2. In this description method I didn’t cook the chickpeas but in other versions like the video below I’ve pre cooked my chickpeas and drained them before adding to the mix. It’s up to you really. I find it just made them much softer for getting a smoother consistency.
  3. Without cooking the chickpeas the ingredients will still give a smooth but with textured consistency you can also add a little water or more yoghurt for smoother textures.
  4. Store in the fridge and consume within 3-4 days. 
  5. Can be made in bulk and frozen in containers, for up to 3 months, fully defrost in the fridge before use.



I’ve also made this with the addition of oven roasted red pepper 🫑 with hot smoked paprika instead of the cumin and cayenne pepper 😋 see the video below.