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Raw hummus recipe

22 December 2014

Hummus is a delicious and versatile healthy snack. Once you have got the basic recipe it's easy to start experimenting with different flavours.

Hummus recipe
Hummus recipe

Soaking time


Preparation time

10 minutes


3 days


  • 1 cup (7 oz/200 g) dried chickpeas, soaked in water overnight
  • 1 tablespoon tahini
  • Juice of ½ lemon
  • ½ garlic clove
  • 3 tablespoons olive oil
  • ½ teaspoon Himalayan pink salt or Celtic sea salt


Chickpeas have a delicious nutty taste and are nutritious and filling. They're versatile too. Make them into hummus or dips, sprinkle over salads or soak, dehydrate and mill into chickpea flour.

How to make hummus

Drain and rinse the chickpeas. Add all the ingredients to the bowl of a blender or food processor.

Start on low speed and gradually increase to high speed. Blend well, for 4–5 minutes until creamy and smooth.

If the hummus is too thick, add 1 tablespoon of water or olive oil.

Store in a glass jar in the refrigerator for 3 days.

Recipe extracted from The Power of Living Raw by Nicky Arthur, New Holland Publishers, £14.99


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.