Hummus
Homemade hummus is one of my favourite healthy snacks because it is quick, affordable, and genuinely satisfying. Made with chickpeas, tahini, olive oil, lemon and garlic, this creamy hummus recipe is naturally high in fibre and a great option for blood sugar balance.
Makes
About 2 cups, serves 6 to 8
Ingredients
Cooked chickpeas, drained and rinsed: 1½ cups / 240 g
Smooth tahini: ⅓ cup / 80 g
Extra virgin olive oil, plus extra to finish: 2 tbsp / 30 ml
Fresh lemon juice, plus extra to taste: 2 tbsp / 30 ml
Garlic: 1 small clove
Sea salt: ½ tsp / 2.5 g
Ice cold water, plus more as needed: 5 tbsp / 75 ml
My little upgrade
Ground cumin: ½ tsp
Lemon zest, optional: 1–2 tsp
To serve
Paprika or chilli flakes
Fresh parsley, finely chopped
Warm pita or crunchy veg
Method
Add the chickpeas, tahini, olive oil, lemon juice, garlic, salt, cumin and lemon zest to a high speed blender.
Blend until thick and smooth. With the blender running, add the ice cold water a tablespoon at a time until pale and creamy.
Taste and adjust. More lemon for brightness, a pinch more salt if needed, or a splash more water for a looser texture.
Spoon onto a plate, swirl the top, drizzle with olive oil and finish with paprika or chilli flakes and parsley.
Quick tips for extra smooth hummus
Ice cold water makes a real difference to texture.
Start with less garlic, it strengthens as it sits.
For ultra smooth hummus, gently warm the chickpeas before blending.
Homemade hummus is one of my favourite healthy snacks because it is quick, affordable, and genuinely satisfying. If you want more practical, real world guidance on supporting energy, mood, weight and skin through perimenopause and menopause, my book Have a Magnificent Menopause: A Straightforward Guide to Looking Good and Feeling Great is a great place to start. Link below.