• Shaira Sakhrani

Hummus Awayyyy....

Updated: Mar 13, 2018

Why do I love this recipe? Coz it is easy, yummy, nutritious, versatile. It is my go-to for an easy snack to fill me up. It provides good protein, carb and fiber. My personal favourite is roasted garlic and tomato dipped with sweet bell peppers. Sometimes I will have it for breakfast on a toast or in a wrap to give that extra flavour and fullness.

Here is one recipe with three flavours to enjoy it. I hope you like it as much as I do.

Hummus (original)

*Gluten Free *Make Ahead

Start to Finish : 15 mins

Serves 1 3/4 cups

1 15-15.5 ounce can garbanzo beans (Chickpeas), rinsed and drained

(Check for BPA free can alternatively I generally prefer to use raw garbanzo and soak them overnight, boil then blend)

1/4 cup tahini (sesame seed paste)

1/4 cup lemon juice

1/4 cup olive oil

1/2 teaspoon himalayan salt

1/4 teaspoon paprika

1 clove garlic, minced

1 tablespoon chopped parsley or coriander

1-2 tablespoon yogurt (optional)

2-3 teaspoons olive oil (optional)

2 tablespoons pine nuts, toasted (optional)

little water (depending on your preferred consistency)

Toasted pita wedges, crackers, vegetables.


In a food processor or blender combine the first 7 ingredients until smooth (add water if needed). Transfer to a beautiful bowl, sprinkle with parsley and olive oil & pine nuts if desired. When serving add a little yogurt for a perfect smooth consistency.

(Note: I usually add the yogurt into the portion I am serving as you can only keep it for another day at maximum.)

Roasted Garlic & Tomato Hummus

Serves 2 1/2 cup

Preheat oven to 400F. Cut the pointed tip off 1 whole head of garlic, leaving the bulb intact but exposing the tops of the individual cloves. Remove any loose, papery outer layers. Place the garlic head, cut side up, on a 6x6" sheet of foil. Drizzle with one teaspoon olive oil. Fold foil up around the head, set aside. Cut 2 roma tomatoes into 1/4" slices. Arrange slices on a foiled-line baking sheet or wax paper; brush with olive oil. Roast garlic for 20-25 minutes and tomatoes for 15-20 minutes or until garlic cloves are soft and tomatoes are just beginning to brown. Let it cool. Squeeze garlic cloves from the head. Set aside 2 tomato slices for later.

Prepare Hummus (from original), except omit 1 clove garlic, parsley & pine nuts. Add roasted garlic and remaining tomato slices to food processor with beans. Top hummus with reserved tomatoes slices and if desired, crumbled feta cheese. Drizzle with olive oil

Spring Asparagus Hummus

Serves 2 cups

Preheat oven to 400F. Trim ends from 1 bunch asparagus spears (about 1 pound); place asparagus spears on a foil-lined baking sheet. Brush with olive oil; Sprinkle with salt and ground black pepper. Roast for 12-15 minutes or until tender and beginning to brown; cool. Set 2 spears side for garnish. Prepare Hummus as directed, except substitute one 15-ounce can cannellini (white kidney beans) for garbanzo beans, increase garlic to 2 cloves and omit parsley and pine nuts. Add the remaining asparagus and 1/2 teaspoon finely shredded lemon peel to food processor with beans. Serve with remaining asparagus spears before drizzling with olive oil.

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Sourced from Good & Fresh 2014

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