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A Twist on Hummus

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

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