Hummus is such a delicious option for anyone following a whole-food, plant-based diet-and for those who don’t! The soft, creamy texture of a well-made hummus is wonderful as a dip, as a spread in wraps, and-as I like to do-dolloped generously on salads. Classic hummus recipes contain tahini, which adds its unique flavour, but they also include oil, which is unhealthy and doesn’t make much difference to the taste at all. By making it yourself, you can leave the oil out, like I do. And it’s so quick and easy, you’ll quickly prefer it to shop-bought.

2 cans chickpeas, rinsed and drained

3 cloves garlic

Juice of 1 lemon

2 teaspoons ground cumin – adjust to taste

2 teaspoons liquid aminos or tamari

Вј cup water or vegetable broth

1. Blend all ingredients into a thick paste; a food processor works well.

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You can modify this recipe by adding one or more of the following: 1 fresh jalapeГ±o pepper, seeded and chopped; grated beetroot; 1 roasted and chopped red pepper; 1 cup olives (Kalamatas work well); avocado; 1 bunch fresh mint; 1 cup fresh spinach; 1 cup cooked aubergine (eggplant). Sprinkle with paprika; smoked paprika works well, too.