Hummus and Veggie Sticks


I make a batch of this hummus almost weekly!

It is the perfect accompaniment on salads, in wraps or with snacks as it is filled with protein from the chickpeas and good fats from the tahini and olive oil. This combo will help you feel satisfied, fending off afternoon cravings or over-eating before dinner.

Makes: 1 large tub

Prep time: 10 mins


1 x 240g tin chickpeas, liquid reserved

1/2 cup tahini, with some of its oil

1/4 cup extra-virgin olive oil

2 cloves garlic, peeled and grated

Salt and freshly ground black pepper to taste

1 tbsp ground cumin

Juice of 1 lemon


Put everything, minus the chickpea liquid, in a food processor and begin to process. Add the chickpea liquid as needed to allow the machine to produce a smooth puree.

Taste and adjust the seasoning.

Serve with carrot, celery and capsicum sticks or ryvitas with hummus, tomato and cracked pepper.


Hummus keeps in the fridge for 5 days.