Hummus

This dip can be used as part of our Hummus echidna or veggie rice cakes recipes!

Dairy freeGluten freeVeganVegetarianBudget friendlyEasySnacks
5 min prep
15 serves
0.4 serves of veg
  • 2 x 400g tin chickpeas*, drained and rinsed
  • 150g tahini*
  • 80ml lemon juice
  • 120ml cold water
  • 1 tsp paprika

*For Gluten Free: check the products are ‘gluten free’.

  1. Blend ingredients in a food processor until smooth.
  2. Refrigerate until cold.
  3. Serve along with your favourite vegetables, including carrot, capsicum, celery, cherry tomatoes, cucumber or broccoli.
  • Serving suggestion: This recipe can be used as part of our Hummus echidna or veggie rice cakes recipes!
  • Storage: Hummus can be stored in an airtight container in the fridge for 5 days. Homemade hummus can be frozen in an airtight container for up to 3 months, thaw and re-blend to restore the consistency.
  • Kids in the kitchen tips: Depending on your child’s age and skill, they can help measure the ingredients, scoop the prepared hummus into the serving bowl and choose what vegetables to serve alongside this dip.

Important

When preparing this recipe:

  • Double check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Serving size: 56g Per serving Per 100g
Energy (kJ) 361 646
Fat (g) 6.2 11.1
Saturated fat (g) 0.8 1.4
Carbohydrates (g) 3.0 5.3
Sugars (g) 0.2 0.4
Fibre (g) 3.1 5.5
Protein (g) 3.2 5.8
Sodium (mg) 18.93 33.94

Acknowledgement

Recipe originally created by Matt Golinski, Australian Chef.

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