Healthy Homemade Hummus

Hummus is a staple in my kitchen.  Especially when it’s hot or after a race when I’m not particularly hungry.  There are lots of recipes out there but this one is sans olive oil so its a little bit lighter but just as tasty and protein packed.  It also only takes 5 minutes and there are endless variations. I love adding roasted beetroot for a sweeter (and pinker!) option, or roasting the garlic first for a completely different taste.

Healthy Homemade Hummus

Instead of using olive oil, like most traditional recipes use, I use water to control the consistency.  I like to serve hummus with carrot, celery, cucumber and red pepper sticks with baby tomatoes, apple slices and pita bread.


  • 1 can of chickpeas  (drained and rinsed)
  • 2 cloves of garlic
  • 2 tbs tahini
  • 5 tbs lemon juice
  • water


1. In a food processor, or using a stick blender, combined all ingredients and blend until pureed.  Add water slowly until the puree reaches the consistency you like.  I typically add about 1/4 cup.

2. Garnish with sesame seeds and a crack of sea salt. Serve immediately or keep in an air-tight container in the fridge for up to 5-6 days.



Want healthy daily meal inspiration? Follow me on Twitter, @sarahkimbonner, and find out #whatsforlunch or #whatsfordinner.

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