• difficulty


  • serves


  • cooks in

    0 to 15 mins

  • calories

    152 per serving


  • 1 handful spinach
  • 2 tins of cooked chickpeas
  • 2 large tbl spoons of tahini
  • 6 cloves of garlic (more or less to taste)
  • Lemon (plenty of lemon to your taste)
  • Olive oil (add slowly to ensure you get the right consistency you want)
  • Optional Extras: Peppers, chilli, basil etc

Cooking Directions

  1. Over a low heat, add oil and courgette, garlic and cabbage. Once soft, add the stock.
  2. For all the dip recipes, we suggest you cook the main ingredients first (i.e. the vegetables/beans/pulses), as instructed on the packet.

  3. Once cooked through, add the remaining ingredients to the blender and whiz until you achieve the consistency you want.

  4. Tip: Keep stirring & blending the hummus to get it to a smoother consistency.

  5. Dipping Tips:Ditch the crisps and try the following for dipping foods: - Kale crisps - Raw vegetables (carrot, courgette etc) - Sprouted bread - Preservative-free/ cold meats