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  • Michelle

Four bean hommus

I love hommus, I have been having a big plate of veggies for lunch most days to try to up my vegetable and fruit intake, and my body is feeling so much better for it, but it is a hard slog to munch through that many plain veg, a nice dip and some crackers makes that so much easier! This one is so, so easy, no soaking, no cooking, just whizzing in the food processor or blender and you are done, and it is super healthy too.

MMMM! A plate full of health.


1 x 425g tin of chickpeas, drained and rinsed

1/2 a 400g tin of four bean mix, drained and rinsed (pop the rest in a bowl in the fridge, or use two small jars)

2 tsp garlic powder (you can use fresh garlic but it is a bit harsh)

3 tsp ground cumin

juice and zest of one lemon

1 heaped tbs tahini

2 heaped tbs natural yogurt (I used coconut, just use whatever one you like)

1/4 cup water

1 tsp salt

1tbs olive oil

1 tsp psyllium husk

Pop all of that into a blender or food processor and blend until smooth. You can add a little more psyllium husk if it is not thick enough, but do be aware it will continue to thicken as it matures, so go easy. Season to taste, serve with crackers, crudites, nuts… whatever you like.

One thing I did with this which was really lovely was I used it as a topping and a dressing, I thinned it down with some water and extra natural yogurt for a salad dressing for the yummiest potato and bacon salad ever made -

see? Made with lettuce, bok Choi and pak Choi from my garden.

And also as a topper for a baked potato instead of sour cream and cheese, which 1, neither Mr T nor I can eat, and 2. Is not healthy for those of us watching our cholesterol and saturated fat intake.

Anyway, however you enjoy it, I hope you like this one.


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