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Chickpeas are a famously versatile ingredient. You can add them to all kinds of dishes from Moroccan Tagine to Thai Green Curry, but perhaps the best way to enjoy them is to blend them into a smooth and tasty hummus.

In Middle Eastern countries, hummus is often eaten for breakfast, and personally, I can’t see anything wrong with that. We eat so much of it in our house that I literally can’t make enough.

There are so many different flavours that you can add, I really recommend you experiment until you find your favourite.

I’ve always preferred a spicier flavoured hummus, so my favourite version has roasted red pepper and plenty of jalapeno. It’s so easy, it takes about 10 minutes to throw everything into the blender, press go and hey-presto you have a wonderfully healthy, homemade snack.

Chickpeas, also known garbanzo beans in the US, are a rich source of fibre. They’re also low in calories and high in protein, so they can really help with weight loss. Foods that are high in plant-based protein and fibre help to slow digestion and keep you feeling fuller for longer and fibre is also crucial for your gut-health as it feeds your ‘good’ bacteria.

Chickpeas also have a low glycemic index which helps to keep blood sugar levels lower.

But it’s not just the chickpeas that make hummus so healthy. Tahini, which is made from sesame seeds, can help to reduce inflammation. This is important as chronic inflammation is linked to many serious illnesses.

You can cook chickpeas from scratch but tinned is so much easier and just as healthy. (Keep the water from the can, it’s called aquafaba and it makes excellent vegan meringue!)



1 tin of chickpeas

50g white miso

50g tahini

Juice of 1 lemon

3 cloves of garlic

1/4 tsp ground cumin

1/4 tsp paprika

1 roasted red pepper (from a jar)

4 slices of jalapeno (from a jar)


Put all of the ingredients into the blender and whizz it up until it’s smooth. If it’s too thick, add a little of the water from the jalapeno jar.