A simple, cheap, and tasty dish – it’ll stay good for nearly a week in an air tight container, and it’s good for you! (Plus it freezes incredibly well – the last batch I made a 1.5 kg of the stuff!)

Hummus with raw carrots

You might not use tahini often, but it will keep practically forever. There are light and dark versions – choose light for a more subtle flavour.


  • 400 g canned chickpeas, or 120 g dried.
  • Juice of 1 lemon
  • 1 clove garlic
  • 4 tablespoons olive oil
  • 4 tbsp. tahini paste
  • 1 tsp. of cumin
  • Salt (if using dried chickpeas)
  • A little water.

To serve:

  • Olive oil
  • Chopped parsley
  • Paprika
  • Bread, or vegetable crudités


  1. If using dried chickpeas, first let them soak overnight. Then, with fresh water and a pinch of salt, bring them to the boil, cover, and simmer gently for about 1½-2 hours until the chickpeas are tender.
  2. Drain the chickpeas, cooked or tinned, and using a food processor blend them with the lemon juice, garlic, olive oil and cumin. Add the tahini paste as the blades revolve.
  3. If needed, add water until you have the right consistency – normally about the same as mayonnaise. Taste and season with cayenne pepper, pepper, and salt.

To serve, place in a serving bowl and garnish with a thin layer of olive oil, some chopped parsley and a pinch or two of paprika.


  • Add some roasted peppers (easily found precooked and jared) as you finish blending the mixture
  • Stir in a little pesto