A Simple Low Sodium Hummus Recipe
This simple low sodium hummus recipe is so easy to make and taste incredible.It's perfect as a healthy dip for your snacks, as a spread or even to eat straight from the tub.This recipe is the perfect base to add to. Whether you love pesto hummus, roasted red pepper hummus or even something with a mediterranean twist.
Equipment
- 1 Blender
Ingredients
- 1 Can Chickpeas (washed)
- 1 tablespoon Olive Oil vegetable oils such as sunflower or even avocado oil also work well
- 1 Lemon Juice (Do half at a time to taste)
- 2 Cloves Fresh Garlic
- 1 Pinch Himalayan Rock Sat Optional
- 1 Pinch Black Pepper
- 1 tablespoon Light Tahini
- 1 teaspoon Sesame Oil Optional
- 40 mls Water
Instructions
- Start by rinsing your chickpeas in a few inches of water. If you have a sensitive stomach, rub the skins off the chickpeas. This will take some time to do but for those with a more sensitive stomach, this could be great for you. However, this step is optional and not something you have to do.
- Once you've washed your chickpeas, grate your cloves of garlic and squeeze your lemon juice.
- Put the chickpeas into your food processor along with the water, tahini, oil, pepper, salt, lemon juice and raw garlic. If you want more of a lemon zing, add in the zest of half your lemon as well - optional.
- Blend everything until it looks smooth. If your mixture is a little thicker than you'd like, add a tablespoon of water at a time until you get the consistency you want.
- Once blended, spoon it out into an airtight container and keep it in the fridge.
- This healthy hummus recipe should stay fresh in the fridge for up to 4 days.
Notes
If you want to make your hummus to taste a little more nutty, try adding in the sesame oil as well, or instead of the olive oil to give it more depth of flavour.