Hummus (or Houmous) is a fantastic middle-eastern dip which is really popular, but most people opt for the shop-bought version. However, it’s so simple to make at home and really, really quick. You can enjoy it as a light lunch with some vegetable crudities or for a mid-morning snack to keep those hunger pangs at bay.


1 x 400g can of chickpeas

2 tsp tahini

2 garlic cloves, crushed

½ tsp Himalayan or sea salt

3 tbsp extra virgin olive oil

Juice from ½ lemon


Drain the chickpeas but reserve the liquid from the can. Rinse the chickpeas under cold running-water and add to a food processor along with the tahini, garlic, salt, lemon juice and three tbsp of the reserved liquid. Purée on a low setting until smooth. Alternatively place ingredients in a bowl and use a hand blender.

Once puréed, switch off the blender or processor and slowly add the olive oil to the mix gently stirring it into the paste. Once the mixture is combined and of the right consistency, spoon some into a ramekin for serving and the rest into a container. Seal and refrigerate for up to three days.

Serve the hummus with vegetable crudities, or oatcakes for a more filling lunch or snack.