Lemon hummus

Chickpeas are such a great source of protein, which can help us keep inflammation in check.
  • Prep time:
    10 minutes
  • Serves:


Place the chickpeas, tahini, oil, lemon zest and juice, garlic and salt into a food processor.

Blend into a fine paste, adding about 5 tablespoons of water to achieve the correct consistency.

Place the hummus in a bowl and serve with a mix of raw vegetables, such as radicchio or chicory leaves, celery and carrot sticks, and cherry tomatoes.


250g tin chickpeas, drained and rinsed

50g smooth tahini

2 tablespoons cold-pressed rapeseed oil

Zest and juice of 1 lemon

1 garlic clove, crushed

1/2 teaspoon salt


Vegetables, to serve

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