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Hummus for adults & kids - that you can freeze!

My little one absolutely LOVES hummus - to the point I was buying around three tubs of it a week for the house...then thought 'what am I doing?! I know this is the simplest thing in the world to make' so got my tahini and stick blender out and started making it from little boy was lapping it up, I was feeling like a smug mummy making my child a wholesome homemade dip that was far lower in salt and oil than the shop bought version, but then I realised I was eating my still not shifted post-baby weight in the stuff every week (first world problems I know). Until I had a revelation...

YOU CAN FREEZE HOMEMADE HUMMUS! I portioned it out in to small plastic sealed tubs, put them in the freezer and hey presto - pots of gold stuff ready to take out in the morning and pop in lunch boxes. So, here's my recipe for hummus that's far lower in fat and salt, is cheaper and freezes well.

Enjoy! and please feel free to share pics of your little one enjoying their pots if they like it too on our Facebook page :)


1 x 400g tin of chickpeas in water

1 large clove of garlic (minced)

1 tablespoon extra virgin olive oil

Quarter teaspoon of sea salt

Zest and juice from one large fresh lemon

1 tablespoon tahini paste

25ml cold water


1. Drain the chickpeas then put in to a blender or high sided container that you can use a stick blender in

2. Add the rest of the ingredients to the chickpeas, then blend until smooth. Add a little more or less water if you'd like to have a thicker or smoother consistency.

3. Give the mix a good stir with a spoon, taste and season to your liking (a great adult twist is to add some rose harissa for a chilli kick and amazing taste).

4. Spoon in to pots with airtight lids, eat straight away, store in the fridge for up to three days, or freeze and remove from the freezer to defrost a few of hours before you want to eat.

For more recipes and cooking inspiration visit our sister blog

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