Hummus 

What you need

  • 1 tin or about 400g cooked chick peas
  • 2 large dessertspoons or tablespoons of dark tahini
  • 1-2 tablespoons of lemon dressing (see recipe)
  • 2-4 tablespoons of olive oil
  • Salt to taste
  • 2-3 cloves of garlic, crushed

Variatons 

​• Use different beans – experiment with cannellini, mung beans, butter beans, red or black
beans, pinto beans and fava beans (dried broad beans) for different tastes and textures.
• Ditch the beans and try soaked sunflower seeds and pumpkin seeds instead for higher
protein and good fats. Soak the seeds overnight in water, drain and use instead of chick
peas. Use fresh water to loosen the mixture as needed. This has a coarser texture than usual.
• Add a vegetable or herb to bump up the nutritional value – roast carrot, grated
beetroot, spinach, avocado, parsley, coriander, fresh turmeric etc.
• Black beans, lime and ginger.
• Any light coloured beans with fresh turmeric and coriander.

how to

Put everything in a blender and whizz until the consistency you like.  Adjust the seasoning, add a little water if it’s too thick.
Serve with vegetable crudités, or spread onto Little Gem lettuce leaves.


Variations: Add fresh parsley or coriander to the mix and blend briefly, or try adding red peppers, grated beetroot or avocado.
Try with different beans – butterbeans work well, as do broad beans.