This dairy free hummus recipe is a great snack, dolloped over salads or cooked veggies and is a great crowd pleaser for entertaining.
This simple recipe is not only super simple, nutritious and packed with calcium-rich ingredients but doesn’t contain harmful preservatives that are often found in many brands of store-bought or pre-packaged hummus.
The perfect dip accompanied with my seedy pumpkin crackers (recipe in my ebook).
Nourish 101:

  • Hummus is a great dairy free dip that is made with protein-rich chickpeas.
  • Chickpeas are rich in plant-derived protein and fibre helping to support balanced blood sugar levels, healthy cholesterol levels and keeping you feeling full and satisfied.
  • Tahini is rich in minerals such as calcium, magnesium and potassium and vitamin E and B-vitamins.
  • Tahini is 20% complete protein making it a high source of essential protein for a healthy body and is also a great source of healthy fat.

Healthy Hummus

This dairy free hummus recipe is a great snack, dolloped over salads or cooked veggies and is a great crowd pleaser for entertaining. 
Keyword Dairy Free, Egg Free, Gluten Free, Grain Free, No Added Sugar, Nut Free, Preservative Free, Soy Free, Vegan, Vegetarian
Prep Time 10 minutes

Ingredients

  • 400 g canned chickpeas, drained and rinsed (I use BPA free can & organic)
  • 2 tablespoons Lemon juice
  • 2 tablespoon tahini (hulled)
  • 1 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1 small garlic clove, crushed
  • 60mLs water or olive oil
  • Sea salt and black pepper
  • Paprika to garnish (optional)

Instructions

  • Process all ingredients in a blender (I use my much loved Total Nutrition Centre 5200 Vitamix) or food processor, scraping down sides occasionally, until smooth. 
  • Garnish with paprika. 
  • Serve chilled. Store any leftovers in an airtight container in refrigerator. 

Notes

Serving Suggestions:
Recipe Tips:
  • Instead of fresh garlic you can also use garlic infused olive oil as your liquid component. A great option for people sensitive to garlic.
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Casey-Lee Lyons

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