Hummus is such a well loved and versatile dip. This is something I make quite often, almost every week in fact, and each time a little different – sometimes super spicy, sometimes with added vegetables (such roast carrot or pumpkin) and sometimes with a heap of greens and fresh herbs. Hummus can be served as a dip, added to sandwiches, wraps, crackers, toast, served as a condiment to a meal and can even be made into a salad dressing.

This recipe is easy. The perfect classic style hummus to which you can add all sorts of other ingredients. Below is a basic recipe, plus suggested additions all of which are delicious!

Classic hummus

You need:

  • 1 can chickpeas, drained and rinsed (or, dry chickpeas cooked and cooled)
  • 1 heaped Tbsp. tahini (I love ‘unhulled’ tahini – for flavour, plus it’s a good source of calcium)
  • Juice of 1 lemon
  • 1 garlic clove, peeled and crushed
  • ~ 3Tbsp. olive oil
  • ~ 1/2 tsp. sweet paprika
  • ~ 1/2 tsp. cumin
  • Salt and pepper

Add everything to a blender, and blend until smooth. You may need to add a dash of water to create a smooth texture. Taste and adjust if need – you may like more seasoning, lemon juice, olive oil and/or tahini.

Store in an airtight container in the fridge for up to 5 days. You can also freeze hummus – just place in a container, and when keen to use remove from freezer and defrost in the fridge.

Variations

Use the recipe above as a base. You can then divide the hummus into two and use half the mixture to make one of the below. To make several types of hummus I suggest doubling the above recipe.

To make one of the below, just add the listed ingredients to half of your classic hummus.

Pea and spinach hummus

  • 1/2 cup cooked frozen peas and a handful of baby spinach, you can also add a squeeze of lime and fresh herbs such as parsley or mint or both.

Roast carrot hummus

  • 2-3 chopped carrots roasted and cooled, plus a squeeze of orange juice if you like, cinnamon, turmeric and cayenne pepper

Roast pumpkin hummus

  • ~ 1/2 – 1 cup roasted and cooled pumpkin pieces, extra cumin and any other spice you like

Sweet potato hummus

  • ~ 1/2 – 1 cup roasted and cooled sweet potato pieces and extra spice if you like, such as cinnamon, paprika and extra lemon juice

Turmeric spice hummus

  • just add ~ 1 tsp. of turmeric and 1/2 tsp. of both cinnamon and ginger

Gestational Diabetes –

Hummus is a very suitable and nutritious snack and spread choice for if you have GDM. As chickpeas do contain carbohydrate you just can’t go overboard on the quantity. A few Tablespoons of hummus with raw veggie sticks is a great snack to have in between meals, for most women with GDM. The base recipe above is great for all of us, for pregnancy and also for those with GDM. If you have GDM, would love to make hummus and are unsure of what’s best for you in terms of servings, speak with your Dietitian or reach out to me via email or social media.

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