Healthy Homemade Hummus

I make a batch of this once a week for myself and my family. It’s quick, easy and perfectly balanced.

The recipe quantities below make a fairly large batch. There are 3 of us in our household that eat it with lunches, dinners and snacks and it lasts about a week – we’re obsessed with it!

The humble chickpea is a fantastic source of protein as well as being rich in fibre. They also contain several key vitamins and nutrients.

I switch between making regular hummus, a red pepper version and a beetroot variation. I’ve tried artichoke, lentils and various other things but those 3 are my go to!

INGREDIENTS for my Red Pepper Hummus dip

  • 2X 400g can chickpeas, drained
  • 1 jar of roasted peppers
  • 3 tablespoons olive oil
  • 4 tablespoons tahini
  • Juice of 1 lemon
  • 1 garlic clove (Optional) 
  • 1 teaspoon ground cumin
  • 2 teaspoons smoked paprika 
  • 1 teaspoon ground turmeric 
  • Pinch of sea salt
  • 250ml water


  1. Simply place all of the ingredients into a food processor, apart from the water.
  2. Blend until smooth and creamy, adding the water little by little until you reach your desired consistency.


Of course, you can always use hummus as a dip. We mostly eat it with raw carrots, celery or chicory but it’s also delicious used in these other ways:

  • toast: slather it on some toasted Sourdough with added Rocket and Coriander
  • veggie burgers/sandwiches: a great alternative to unhealthy condiments
  • wraps: similarly, it makes a great spread in wraps or gyros
  • salads: mix in some extra lemon juice, turmeric, water and oil, and it can double up as a delicious salad dressing
  • mixed into pasta: thin the hummus out with some water, and it can be used as a sauce for pasta. I do this a lot for my son because he loves pasta and “dippy!”
  • As previously mentioned, I also love making a Beetroot version (see image below). To make this i simply replace the Red Pepper with 250grams of Beetroot in the recipe above

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