Creamy, tangy and irresistibly moreish, this healthy homemade hummus combines velvety chickpeas with nutty tahini and cool yoghurt. Finished with toasted pine nuts and served with crisp veggies, it’s the perfect feel-good snack.
Preparation time
Less than 30 mins
Less than 30 mins
Cooking time
No cooking required
No cooking required
Serves
Serves 2
Serves 2
Dietary
Egg-free, Gluten-free, Healthy, Nut-free, Pregnancy-friendly, Vegetarian
Egg-free, Gluten-free, Healthy, Nut-free, Pregnancy-friendly, Vegetarian
By Dr Saliha Mahmood-Ahmed
From Saturday Kitchen
This recipe is high in fibre and plant-based protein from chickpeas, includes gut-friendly Greek yoghurt, and contains minimal saturated fat and no added sugar—making it an excellent choice for a nutritious snack or lunch.
Ingredients
- chickpeas 400g tin, drained and rinsed
- full-fat Greek-style yoghurt 2 tbsp
- tahini 1 tbsp
- garlic paste ½ tsp, from a jar
- pine nuts 40g, toasted
- sumac pinch
- carrots 1–2, peeled and cut into sticks
- cucumber ½, cut into sticks
Method
- Place half the chickpeas into a mixing bowl. Add the yoghurt, tahini and garlic paste.
- Use a stick blender to blend until smooth. Alternatively, mash with a fork to break down the chickpeas as finely as possible.
- Add the remaining chickpeas to the mixture. Stir until fully combined to create texture and body.
- Spoon the hummus into a serving bowl and scatter over the toasted pine nuts and a pinch of sumac.
- Serve alongside carrot and cucumber sticks for dipping.
