Home
recipe-guide
Lunchbox recipes

Nectarine snack bars

Lunchbox recipes

Nectarine snack bars

40 minutes

Flavourburst™ plum, oat and yoghurt muffins

Lunchbox recipes

Flavourburst™ plum, oat and yoghurt muffins

25 minutes

Mini cheese and tuna quiches

Afternoon tea

Mini cheese and tuna quiches

35 minutes

Handmade Cornish pasties

Beef recipes

Handmade Cornish pasties

45 minutes

Mini Mexican no-crust tarts

Brunch recipes

Mini Mexican no-crust tarts

40 minutes

Everyday egg frittatas

Canned food

Everyday egg frittatas

30 minutes

Siba’s lunchbox-friendly fish cakes

Butternut recipes

Siba’s lunchbox-friendly fish cakes

15 minutes

Ham-and-cheese omelette roll

Breakfast recipes

Ham-and-cheese omelette roll

10 minutes

Animal toasts

Breakfast recipes

Animal toasts

Roast sweet potato salad

Lunchbox recipes

Roast sweet potato salad

45 minutes

Peanut butter-and-blueberry loaf

Berry recipes

Peanut butter-and-blueberry loaf

1 hour and 30 minutes

Hurried hummus

Chickpea recipes

Hurried hummus

Load more

Hurried hummus

By Sam Woulidge

Serves 6

Difficulty Easy

Prep Time 10 minutes

Ingredients

2 x 400 g chickpeas, drained and rinsed
5 T olive oil
8 T water
2 1⁄2 T lemon juice
2 t garlic, crushed
1 t ground cumin
Salt, to taste

Method

Mix all the ingredients in a large bowl and blitz using a handheld blender.

If you’re serving it warm, place in an ovenproof dish and heat in the oven at 180°C for 20 minutes.

Serve warm instead of mash, or chilled with olive oil and crudités.

Cook's note: What makes this robust hummus special is that it’s delicious warm. It also requires a handheld blender, the use of which pleases Seb enormously. And the fact that it requires no tahini pleases me enormously. It’s not that I don’t like tahini, it’s just that it’s not a staple in our home and would require a trip to our local health store, which is not an outing I would get excited about.

Discover more dip recipes here.