Hummus by Regina Weedon

Dietary Guidelines: , , , , , ,

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Makes 375g


  • 250 g cooked chickpeas, drained and washed
  • 30 ml lemon juice, freshly squeezed
  • 1 tablespoon tahini paste
  • 1 small or medium-sized clove garlic
  • 20–40 ml cold water
  • salt and pepper, to taste


  1. Place the chickpeas in a blender with the lemon juice, tahini paste, garlic, water and a little salt and pepper, if desired.
  2.  Blend until smooth. If the hummus is too firm, add extra water, a little at a time, until you achieve the desired consistency.
  3.  Taste, and add extra salt and pepper if needed.  This will keep for 3 days if stored in an airtight container in the fridge.

Tip: Tahini is a paste made from ground sesame seeds and has a nutty taste. It adds flavour to hummus and it is a natural ‘good’ oil that is low in cholesterol.


Gluten Free – Use gluten free chickpeas.


Nutritional Analysis

Nutritional information per serve (10 g) | fat 0.5 g | saturated fat 0.06 g | protein 0.6 g | carbohydrate 0.96 g | sodium 17 mg | energy 46 kJ (11 Cal) | GI low

Healthy Switch Collection

Recipe taken from The Healthy Switch Collection by Regina Weedon.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.