Healthy Hummus (vegan & gluten-free)
If you're looking for the perfect summer recipe, try this healthy hummus made with chickpeas, lemon, tahini and paprika. It's totally vegan and gluten-free.
Servings: 8 people
Ingredients
- 4 cups chickpeas (cooked, or drained if from a can)
- 4 tablespoon tahini
- 2 teaspoon coriander
- 2 teaspoon cumin
- 1 teaspoon smoked paprika
- 4 tablespoon avocado oil/ olive oil
- 2 medium lemons juiced
- 4 cloves garlic
- 1¼ cups water
- 1 teaspoon salt
- ½ cup chopped parsley
Instructions
- Add all ingredients except the parsley to a food processor or blender.
- Blend the mixture for about 1-2 minutes until it's combined but chunky. (If using a blender, you may need to use the tamper to push the mixture down, or stop the blender and scrape the sides down every so often.)
- Add more salt and spices if required, and add the parsley into the food processor/blender. Blend for another minute or so, until it is combined but still visible.
- Serve with your favourite crudités and crackers for a delicious but healthy summer snack!
- This hummus will keep in an airtight container in the fridge for about 4-5 days. If you have extra, I recommend freezing it in tupperware. When you're ready to use it, simply remove from the freezer and allow to defrost for several hours.
Notes
Blenders - Hummus can be hard to make in a blender! If yours has its blades at the bottom, it may struggle to blend everything easily. You might have to do a bit of extra work to ensure the sides are scraped down and all ingredients are mixing together. It's totally possible to make hummus in a blender, but for ease I'd recommend using a food processor.