Homemade chickpea hummus is a great snack to keep in the fridge for when you are feeling hungry.  I like to prepare snacks like this on a Sunday and have them ready for convenience for the rest of the week.  Don’t forget that a portion is about a tablespoon so two tablespoons of hummus with vegetables or pita should suffice.

If you’d like to try something a little bit different, try this hummus recipe; https://jennuinefitness.com/roasted-red-pepper-hummus/



  • 600g canned chick peas, drained and rinsed
  • 1/3 cup freshley squeezed lemon juice
  • ¼ cup tahini (I made my own)
  • 2 cloves of garlic crushed
  • ½ teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • pinch of black pepper
  • 1 teaspoon salt

For the tahini paste


  • 1 cup sesame seeds
  • 3 tablespoons olive oil


    1. Heat a skillet over medium to high heat. Add the sesame seeds and stir frequently until they brown. Be careful here as sesame seeds burn quite easily.
    2. Once they are roasted then let them cool then add them to a food prcessor or place them in a bowl and use a hand held blender.
    3. Add 3 tablesppons of olive oil and blend and add more oil until you reach the desired consistency.
    4. Makes about ¾ cup of tahini paste. Place in an air tight container and refrigerate. It will keep for several months.

    For the hummus

    1. Blend ½ the lemon juice and all the ingredients except the chick peas and parsley for 5 seconds or so.
    2. Add the chick peas and blend adding a little water along the way if the mixture is too thick. Only add the lemon juice if required – do not over do it with this flavour.

    Nutritional Information per serving

    Calories: 80 | Fat: 3.2g| Carbohydrate: 7g | Protein 4.3g

    Inspired by thespruce.com


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