- 1 cup chickpeagarbanzoXsgarbanzosX, soaked overnight in plenty of cold water
- 2 cloves garlic or 1 teaspoon minced
- ½ cup orange juice
- 2 tablespoons lemon juice
- 1 teaspoon sesame oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 3 tablespoons (approx) olive oil
1 Drain chickpeas and wash well 3 times. Put in a large saucepan, bring to the boil and simmer approximately 40 minutes.
2 Drain and cool a little, then place in food processor with all the other ingredients and 2 tablespoons of the oil. Process until very smooth, checking and adding the extra tablespoon of oil if necessary.
3 Use as a dip or as a spread in sandwiches.Recipe supplied by Healthy Food Guide reader, Faye Quayle (Pukerua Bay)
Nutrition Info (per serve)
Total fat 7.4g
–Saturated fat 1.1g
Dietary fibre 3g
Faye says: "This recipe for hummus is a family favourite. I have used it for so long I have no idea where it originated as I scribbled the original recipe out from somewhere. Over the years I have changed it a bit; the original used more oil and sesame seeds but I found sesame oil gave a better result. Occasionally I use lime juice instead of the lemon juice, but it is always popular with our family whichever way I vary it. It's also delicious if avocado oil infused with lime is used instead of olive oil. Personally, it always seems better when NZ oranges are available, maybe I am just prejudiced!"
The hummus freezes well.
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