Here’s a taste of the recipes you’ll find in my books as well as other healthy and delicious food ideas that come when the mood takes me. Enjoy!


11 Mar 2015

Make your own hummus - its easy!

Posted by 2142 2142 on Wednesday, March 11, 2015

Hummus is an example of a healthy food that's gone mainstream, and one of the few examples of a legume-based food that has taken off in the Western world. Its easy to find in the average supermarket and there are multiple brands all vying for your attention. And whether you spell it hummus or hoummous, it's wonderfully good- especially if you make it yourself. And cheap. The flavour is much better, and the texture more interesting when you're in control of the action. And you can tweak the recipe to your taste (personally, I love more lemon). I love it as a topping for wholegrain crackers, sandwich or wrap filling, healthy dip, or even a sauce for meat, chicken or fish. It's really versatile. And in the spirit of avoiding food waste, you can freeze whatever you don't use in a few days- always a bonus for any recipe. It's a great vegetarian meat-alternative, and has a smaller eco-footprint so you could say hummus is a sustainable dish as well. And to add to an already long list of charms, hummus is very good for you: its high in fibre, vitamins, minerals and has plenty of protein and beneficial natural phytochemicals. It's a heart-friendly food but doesn't just limit it's love to your heart; chickpeas are great for every part of you.

My go-to guy for a hummus recipe is Yotam Ottolenghi (and Sami Tamimi) from their beautiful book Jerusalem (2012, Ebury Press). Their 'basic hummus' has only 4 ingredients (plus salt and water) and the only ingredient you may need more effort to seek out is the tahini (sesame paste) - try the 'ethnic' aisle in your supermarket, or your nearest Middle Eastern deli. The only change I make from their original recipe is to omit the bicarb soda when cooking the chickpeas - I've never found this necessary. This recipe is quite garlicky - you have been warned!


250 g dried chickpeas

270 g tahini paste

4 tbsp lemon juice

4 garlic cloves

100 ml iced water

salt, to taste (I'd suggest up to 1 level teaspoon)


Soak chickpeas in double the volume of water overnight.

Drain the chickpeas and place in a large saucepan with plenty of fresh water.

Bring to a boil and simmer for around 30 minutes, until the chickpeas are soft. Skim any foam that forms on top of the water.

Drain the chickpeas, place in a food processor and process until a stiff paste forms.

With the machine still running, add the tahini, lemon juice, garlic and salt.

Drizzle in the ice water until you achieve a smooth and creamy paste.

Serve on fresh wholemeal flat bread, or as a dip with vegetable sticks.

Store in the fridge for up to three days. Can be frozen for another day.