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Heavenly hummus

Hummus has been a staple part of my diet since childhood - coming from a #middleeastern #iraqi family, it was always on the table as a yummy accompaniment to meals. But did you know that its super easy to make? With just a handful of ingredients thrown into a blender, you have yourself a super healthy fat & protein filled delicious creamy dip. Here are my top tips for the most delicious #hummus #recipe that will always beat anything you can buy in the shops.

There are several options with the chickpeas that you can take. First and best option for the fluffiest creamiest hummus is to take dry chickpeas, soak and boil them. Second option if time is tight is to use pre-cooked chickpeas - I always prefer to use chickpeas glass jars over cans (to avoid the mercury in cans).

Slow soaking dried chickpeas: Wash & rinse the #chickpeas then tip them into a bowl and cover with cold water, and use plenty of water as they will swell as they soak. Leave overnight or for 8-12 hours to soak. Adding bicarbonate of soda helps make them easier to digest too & softens the skins, producing a lighter, smoother hummus. Use 1 tbsp bicarb per 500g dried chickpeas.

Quick soaking dried chickpeas: Tip your chickpeas into a saucepan and cover them with lots of cold water, bring to a boil (again add the bicarbonate of soda) and then boil for 1 minute. Turn off the heat and leave to soak for 1 hour.

Stove top cooking dried chickpeas:

  1. Drain your soaked chickpeas and tip them into a pan.

  2. Add cold water until you have twice the volume of the chickpeas.

  3. Bring the water to a boil, then turn the heat down and simmer the chickpeas for up to 1 hour. Taste to see if they are tender. If not, continue cooking, checking the tenderness every 10 mins. Drain.

Prep time: 20 mins Serves 8 as a dip


  • 700g chickpeas, drained

  • 135ml extra virgin olive oil, plus extra for drizzling

  • 3 garlic cloves, crushed in a garlic crusher

  • 2 tbsp tahini

  • 1 lemon, juiced

  • ½ tsp smoked paprika

  • ½ tsp cumin

  • ½ tsp sea salt (to taste if more needed)


  • ½ tsp smoked paprika

  • ½ tsp sumac

  • ½ small pack parsley, roughly chopped

  • handful chickpeas

  • crudités or gluten free sourdough to serve


Remember to soak the chickpeas the night before if you are making from dry chickpeas.

  • Blitz most of the chickpeas (keep a handful back as a topping for the hummus) and 120ml of the oil with the rest of the hummus ingredients and a good amount of seasoning. I always use my #vitamix as this gives the creamiest hummus (the stronger your blender and more high speed the better).

  • If its too thick I usually add a splash of plant milk (almond, hemp or coconut all work).

  • This is important: now taste the hummus! And notice what it needs, ie more creamy - add more tahini or olive oil, more tartness - add more lemon, more depth of flavour - add more garlic, too dry - more plant milk - develop your tastebuds to learn what it needs.

  • Spoon the hummus into a serving bowl or spread it onto a plate. Can be made up to two days in advance and kept in the fridge.

To Serve

  • Drizzle some olive oil over the hummus, then sprinkle with the spices (paprika & sumac), parsley and chickpeas on top and serve with crudités and warm gluten free sourdough.

Option - for a yummy #beetroot hummus, simply roast some beetroot in olive oil and herbs and then add it into the blender with the chickpeas & other ingredients for the yummiest purple powered version.


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