When clients ask me what their “go-to” snack should be, one of my top choices is hummus with vegetable crudités (aka sliced vegetables for dipping).  This makes the top of the list because it has everything you want in a satisfying, healthy snack – fibre, protein, and a little bit of fat.

I also love having a batch of homemade hummus in my fridge because it makes for a great creamy salad dressing.  This recipes make the perfect hummus to toss into a salad – it’s thick but not too thick.  If your hummus is thick, then you can dilute with a little water.

While traditional hummus made with chickpeas, garlic, lemon juice and little cumin is super delicious and easy to make, the sky is the limit with variations.  Try this variation: Cilantro Beet Hummus.

I was in the cilantro lime mood this afternoon, and the result is this super flavourful, not to mention beautiful rendition of hummus.


2 cups cooked or canned chick peas (drain and reserve liquid)

1/4 cup tahini

2 cloves garlic

Zest from twos limes

Juice from twos lime

1 bunch cilantro – about 1 cup packed

1/2 cup chickpea cooking liquid or water

1 tsp salt


Place all the ingredients in your high speed blender or food processor fitted with an s-blade and blend until smooth and creamy.

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