Lemon + Pistachio Hummus

Here is one of my favourite ways to boost the flavour of my weekday lunches, and ensure I have a protein-rich snack on hand. Watch my recipe reel here.

Ingredients

400g can organic chickpeas, drained + rinsed
1 heaped tbsp Mayvers Food Hulled Tahini
1 lemon, zest + juice
1 tsp ground cumin
1 tsp sumac
1/4 cup cold water
1/4 cup Cobram Estate extra-virgin olive oil
1 clove garlic
Sea salt and black pepper taste

To Garnish
1/4 cup shelled pistachios, roughly chopped
Olive oil
Flat leaf parsley

Create

1. Add all ingredients to a high-powered blender and blend for 30 seconds or until nice and smooth
2. Spoon the hummus out onto a serving plate. Garnish with pistachio nuts, a little flatleaf parsley, and a drizzle of olive oil.

Snacks
I love to enjoy this creamy hummus with raw veggie sticks or my Life Changing Buckwheat Seed Crackers.

Mains
Serve this hummus under slow-cooked lamb, or add a dollop to your weekday lunches for an extra boost of protein and fibre.

Enjoy!