Hummus – plain and beetroot

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Serves: 12 (approximately 50g)

Category: Dips and Spreads


  • 425g tin Chickpeas, drained and rinsed
  • 3 cloves garlic
  • ¼ cup lemon juice
  • ¼ cup tahini
  • 1 teaspoon ground cumin
  • ¼ cup olive oil


  1. Place chickpeas, garlic, lemon juice, tahini and cumin in bowl of food processor
  2. With motor running slowly add olive oil, process until smooth. Add a little extra lemon juice or
    water if the mixture is too thick
  3. Season if required
  4. Hummus can be stored in an airtight container in the fridge for 2 – 3 days.

Nutrition information panel

Nutrient Per Serve Per 100g
Energy 461kJ 907kJ
Protein 3.2g 6.3g
Total fat 7.8g 15g
Saturated fat 1.0g 2.1g
Carbohydrate 5.0g 9.8g
Sugars 0.3g 0.7g
Dietary Fibre 3.0g 5.9g
Sodium 93mg 183mg

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