top of page
Angela Tracy
2 min read

Creamy Dijon Hummus

I only recently realised how delicious hummus can be (I know, late to the party), and now I can confidently say that I am pretty much obsessed.



I use hummus as:

  • a dip (can never go wrong with corn chip or veg sticks)

  • massaged into salads

  • added into nourish bowls

  • in mashed potatoes

  • spread in nori rolls

  • on toast

  • as a pasta dressing

…the list goes on.


Once I started making hummus at home I realised how easy and affordable it was in comparison to store bought hummus'. The hummus we buy at supermarkets also often contains high amounts of sodium, added oils, and preservatives - things that aren’t necessarily always beneficial to our bodies. They're also not needed in creating a delicious hummus at home.


This recipe is generously packed with protein, containing approximately 8.5g per serving. 

It's simple to make, and is so creamy without added oil.


This hummus can be made in  a large batch as part of your weekly meal prep. Just store in an airtight container, and you'll be set with the convenience of fresh hummus for days. 

I hope you enjoy this classic hummus recipe with a spicy tomato twist !



Ready in 10 minutes | Yields 6 servings

INGREDIENTS:

  • 3 cups cooked chickpeas*

  • 2-4 garlic cloves

  • 2 tbs tahini

  • The juice of 1/2 a lemon

  • 2tbs pure tomato paste**

  • 2 tsp dijon mustard


METHOD

  1. Prepare ingredients by peeling the garlic cloves. If using canned chickpeas you may want to give them a rinse under water first.

  2. Place all ingredients in a blender or food processor and blend until completely smooth or until it has reached your desired consistency.



Nourish Tip: I prefer to use unhulled tahini over hulled tahini to produce more nutrient rich result. This is because hulled tahini is when the sesame seed has had its outer shell removed, which also removes large amounts of fibre, calcium and other minerals.  The unhulled tahini also works well to this recipe by producing a richer flavoured hummus.


NOTES AND VARIATIONS:

  • *This is equal to 1 cup of dried chickpeas, or 2.5 standard (400g) cans of pre-cooked chickpeas. If using dried chickpeas, remember to pre-soak them overnight before cooking. This will allow the chickpeas to cook faster and will produce a smoother hummus as a result.

  • **Try finding tomato pastes that contain no added salts or preservative. We just want the straight up, condensed tomato to flavour this recipe !



YUM !

Comments

bottom of page