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This recipe has been gifted kindly by one of my best friends Mez. She is a talented cook and fellow foodie. I can say hands down that she makes the best hummus! Homemade hummus is high in protein, fibre and beneficial unsaturated fats and it is also high in iron, folate, phosphorus and B vitamins. 


  • 1 can of drained chickpeas

  • 20grams of tahini

  • 75ml of extra virgin olive oil

  • 50ml fresh lemon juice

  • 2 cloves of grated garlic

  • 1tsp sea salt

  • 1tsp black pepper


  1. Mix the chickpeas, garlic, lemon juice and tahini in a food processor.  

  2. Once combined, slowly add in the olive oil. The mix should look silky and smooth. Add a small amount of water/oil if it looks a bit thicker.

  3. Season with salt and pepper, mix again and taste to check the seasoning.                                                                                   

4. To make this 'green' add 50g of spinach, a handful of parsley and small bunch of basil.

Serve with raw veggies as a delicious dip or dollop on the side of a salad.

Hummus will keep in the fridge for 3 days


For personalised nutritional advice, recipes and meal plans get in touch today to organise your consultation with registered Nutritional Therapist Amie. Butler DipION, mBANT, CNHC.

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