I find myself having ‘restaurant envy’ over my pre-schooler’s friends lunchbox and rush home to make my own creamy homemade hummus. Forgot how good the home made stuff really is! It really is super healthy and a perfect addition to a lunchbox too.
15 oz (425g) can of garbanzo beans (chick peas), drained and rinsed
3 fl oz (75ml) tahini
1 tablespoon olive oil (start with this and add more to taste if necessary)
1 clove garlic, crushed
3-4 tablespoons greek (or plain) yoghurt
juice of 1 lemon
1 fl oz (25ml) water
salt and pepper
paprika to garnish
How to make
1. Add all of the ingredients together in a bowl. Blend (I use a hand held blender)
2. Chill for 20mins, sprinkle with paprika and enjoy
I’ve linked this recipe to Amy Green’s Slightly Indulgent Tuesdays.