Faye’s hummus
This is a nice variation on the classic hummus, with the orange juice giving it a lovely zing.
Instructions
Drain chickpeas and wash well 3 times. Put in a large saucepan, bring to the boil and simmer approximately 40 minutes.
Drain and cool a little, then place in food processor with all the other ingredients and 2 tablespoons of the oil. Process until very smooth, checking and adding the extra tablespoon of oil if necessary.
Use as a dip or as a spread in sandwiches.
The hummus freezes well.
Faye Quayle, Pukerua Bay
- Recipe by:
- Healthy Food Guide reader recipe
- Styling:
- Sally Travis
- Photography:
- Bruce Benson
First published October 2005
Recipe Information
Portions: 8 (makes approx 1 cup)
Time to make: 1 hour plus soaking overnight
- Dairy-free
- Gluten-free
- Low fat
- Vegetarian
Ingredients
- 1 cup chickpeas, soaked overnight in plenty of cold water
- 2 cloves garlic or 1 teaspoon minced
- 1/2 cup orange juice
- 2 tablespoons lemon juice
- 1 teaspoon sesame oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 3 tablespoons (approx) olive oil
Nutrition Information
| per serve | |
|---|---|
| Energy |
595
kJ
(143 Cals) |
| Protein | 5.5g |
| Fat - saturated |
7.4g
1.1g |
| Carbohydrates - sugars |
13.5g
3.9g |
| Dietary Fibre | 3.0g |
| Sodium | 305mg |
| Calcium | 40mg |
| Iron | 1.9mg |
| * NS: Not specified | |
HFG Tip
FAYE SAYS: "This recipe for hummus is a family favourite. I have used it for so long I have no idea where it originated as I scribbled the original recipe out from somewhere. Over the years I have changed it a bit; the original used more oil and sesame seeds but I found sesame oil gave a better result. Occasionally I use lime juice instead of the lemon juice, but it is always popular with our family whichever way I vary it. It’s also delicious if avocado oil infused with lime is used instead of olive oil. Personally, it always seems better when NZ oranges are available, maybe I am just prejudiced!"
