Luscious Lemony Hummus


Honestly, I make this hummus most weekends and it comes out at dinner parties and when I'm asked to bring 'a dish'. It has a crisp, lemon tinge and is choked with nutrients,  just the way I like it. 


Garbanzo beans are a fabulous source of insoluble fibre and support the health of colon cells, helping to lower our risk of colon cancer

Tahini paste or as it is more commonly known, sesame seed paste is a high source of calcium for strong teeth and bones (excellent for growing kids) and at 20% complete protein, it rivals nuts in the protein department, helping to boost our energy levels


1 cup of chickpeas (Garbanzo beans)
2 tablespoons of EVOO (extra virgin olive oil)
3 tablespoons of water
Zest of 1 lemon (organic, preferably as we are using the skin) 
Juice of 1 lemon
1-2 garlic cloves (depending on how garlicky you like it!)
1 tablespoon of tahini paste (sesame seed paste) 
1 tablespoon of hemp seeds (boosts Omega-3 content)
½ tablespoon of sunflower seeds
1 tablespoon of nutritional yeast (great 'cheesy' flavour punch & source of B vitamins)
1 teaspoon of Celtic sea salt


  1. Zest and juice the lemon and put in a small dish
  2. Mince the garlic cloves and add to the lemon zest and juice
  3. Place the olive oil, water, lemon zest and juice and garlic cloves in blender or food processor
  4. Next add the chickpeas, tahini paste, hemp seeds, sunflower seeds, nutritional yeast and sea salt
  5. Blend up until you have a creamy, smooth consistency. If it is too thick, add more water - a tablespoon at a time and blend again
  6. Place in a bowl and sprinkle with paprika and a little EVOO