{Recipe} Healthy, oil-free hummus

An easy way to include one (or two) of the three portions of beans we should consume daily, is to spoon up a dollop of oil-free hummus! I whip up this recipe at least once a week and eat 1/2 cup almost every day. Hummus is great on salads, steamed veggies, corn crackers, in wraps or on warm, crispy toast.


  • 1 can drained and rinsed KOO chickpeas (I find that the different brands taste differently and this one is best)
  • 2 heaped tablespoons tahini
  • 3 tablespoons lemon juice
  • 1 crushed garlic clove or 3/4 preserved garlic
  • 50 ml water (use more if the consistency is too chunky for you)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • Pinch of salt and pepper


  1. Blend it all together in a food processor or with a hand blender.

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