Hommus Love

I’m not sure it’s possible to be a vegan and not love Hommus. This protein rich, non dairy dip/spread is so versatile and delicious!

1 cup of chickpeas contains:

29% of daily Protein requirement

71% of daily Folate requirement (which is great for pregnant women like myself or women planning to conceive)

26% of Iron

20% of Magnesium

84% of Manganese

50% Fibre

Plus a bunch of other amazing vitamins and nutrients, making it a really wonderful food for just about everyone!

We eat it on steamed vegetables, stir frys, rice cakes, heaped onto fresh vegetables, with rice dishes, on vegetable burgers, the list literally goes on!

You can purchase Hommus most places that sell dip but sometimes it’s nice to make your own, or if like me, you’ve run out and want to whip up a quick batch to feed your hungry selves, this recipe is really quite simple to throw together at the last minute.

** If you have the time (typically overnight), it’s lovely to prepare your own chick peas from scratch (I find it helps to prevent some of the gas and bloating that some experience when using canned chick peas).

To do this, simply, soak a cup of dried chick peas in the fridge over night, drain and pick out any that are discoloured and discard. Once soaked, place in a medium saucepan covered in filtered water and cook until chickpeas appear soft and full. Use as you would canned chick peas in the following recipe.


This recipe is my own thrown together version of hommus so may be slightly different to the hommus you are familiar with but I assure you it’s just as delicious!


425g can of Chickpeas (drained and rinsed)

3 cloves crushed Garlic (we like to lightly fry ours till soft as Ranjit thinks it helps prevent lasting garlic breath mouth  )

1 Tbsp Tahini

Juice of 2 Lemons

2 pinches ground or Fresh Tumeric

2 Tsp ground Paprika

2 pinches ground Cumin

teeny pinch Cayenne Pepper (if you don’t have kids eating this or you have kids who like some spice, you can go a little crazier with this)

Season to your taste with Himilayan Sea Salt and Cracked Black Pepper



Stick all the ingredients into a blender and blend until smooth and creamy. Taste and adjust seasoning to your liking and blend a little more if required.

Garnish with ground paprika, cracked pepper, and a big squeeze of lemon and you are good to go!




Corinne xx

Store in an air tight container in the fridge and use with one to two days however, it never makes it to the fridge in our house!