Who doesn’t love Hummus? We have it with most meals, just on the side or a meal in itself on a wrap, bagel with cucumber or yummy with crudites. Always great as a centrepiece at a drinks party too. Oh and did you know that you can freeze hummus? I make a huge batch, pop it into glass jars and freeze it.

Here are three different flavours of hummus, using the classic hummus recipe as a base.

Classic Hummus

2 x 400g chickpeas, rinsed (save the aquafaba juice for other recipes)

2-3 cloves of garlic crushed

10 Tablespoons extra virgin olive oil

Juice of 2 lemons

2 Tablespoon Coconut Palm Syrup or Date syrup

2 Tablespoons tahini paste

2 Teaspoons apple cider vinegar

2 Teaspoons cumin

salt and pepper to taste

Place all ingredients in food processor or blender and whizz up until smooth and creamy. Add a little water the consistency is too thick.

Turmeric Hummus

Add the following to the Classic Hummus recipe

2 Teaspoons turmeric

2 Teaspoons ground coriander

Spicy Hummus

Add the following to the Classic Hummusrecipe

2 teaspoons turmeric

2 teaspoons Hot smoked paprika

¼ teaspoon chilli powder

Light Meals

Open Sandwich

Easy Tofu Stir Fry

Pearled Spelt Bowl

Lentil Dahl Bowl

Stuffed Wraps

Tofu Salad Bowl

Quinoa and Pea Salad

Cashew Cheese

Baba Ganoush