Nutty, creamy and high in protein from the mealworms, this hummus is a perfect companion for a salad or evening nibbles. Taking only 10 minutes to whip up, you’ll never be shopping for hummus again!
1 x 400g Can of Chickpeas, don't drain
1 tbsp Tahini Paste
1 Large Garlic Clove, chopped
3 tbsp 0% fat Greek Yogurt
Pinch of Sea Salt
Good Squeeze Lemon Juice
1. DRAIN CHICKPEAS | 2mins
Drain the chickpeas into a sieve set over a bowl to catch the liquid.
2. BLEND & FINISH | 5mins
Tip the chickpeas, mealworms, tahini, garlic and yogurt into a food processor or blender and blitz until smooth.
Add a tbsp of the chickpea liquid at a time and blitz again until you have a rich and creamy consistency, then scrape into a bowl.
To finish squeeze half a lemon juice and season with salt and pepper to taste.