Hummus makes a wonderful healthy dip that’s great served with pita bread, crackers and/or veggie sticks and fruit slices. It’s my go-to recipe for snacks and appetisers for my clients. It is extremely versatile and a great source of protein, calcium, magnesium, and potassium. You can make the hummus up to 3 days ahead. The lemon essential oil adds an amazing citrus burst that your guests will love – the perfect entertainer’s platter!
Chef Kate TIP: The veggies and orange slices I have selected are a suggestion – you can serve the platter with your own favourite veggies and fruit. To get your kids more involved, let them help you choose what to serve with the dip and let them help make the hummus too.
NOTE: I suggest using a food processor to make the hummus because it makes it creamier, but you can also use a blender. When using a blender, use a little more liquid and blend in 2 – 3 batches depending on the strength of your blender.
Ingredients
- 1½ cups cooked (approx. 1 can) chickpeas, drained (reserve liquid)
- 2 tbsp tahini (optional)
- ¼ cup reserved chickpea liquid or water
- 1 tbsp olive oil
- ½ tsp sea salt
- freshly ground pepper
- 4-6 drops lemon oil
- For Serving
- 4-6 pita bread, cut in triangles
- 1 large or 2 small cucumbers, sliced
- 1-2 cups cherry tomatoes
- 2-3 oranges, sliced
- olive oil, for drizzling
- Parsley leaves (optional, for decoration)
Instructions
- 1. Place all ingredients in a food processor and blend for 1 minute, then stop and scrape down the sides with a spatula and blend again. You may need to add a little more liquid if it is too thick while blending.
- 2. Check for seasoning and add a little more salt or lemon oil if desired and continue blending until smooth.
- 3. Place the hummus in a serving bowl, drizzle with a little olive oil and top with a few parsley leaves. Place the bowl on a platter and surround with cut pita bread (you can toast them if you like) or gluten-free bread or crackers, sliced cucumber, cherry tomatoes and orange slices.
If you enjoyed this recipe you may also like to try Chef Kate McAloon’s Vegetarian Poke Bowl with Honey & Lemon Sauce!
Let us know your favourite recipe using essential oils in the comments below:
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