• 1 tin chickpeas
  • 2tbs chickpea water, also called aquafaba, from the tin
  • 1 small clove garlic
  • 2-3tbs tahini
  • Pinch cumin
  • Juice of 1 lemon
  • 4 ice cubes
  • Salt


  1. Start by preparing your vegetable cruités by slicing them lengthways, into nice bite size pieces.
  2. Make the hummus by placing the chickpeas, aquafaba, garlic, lemon juice, tahini, cumin and ice cubes into a Nutribullet cup or similar high-speed blender.
  3. Blitz until smooth and season to taste
  4. To finish the hummus; take 1/2 the hummus and place in a bowl. In a small pan , heat 2 tbsp. olive oil over medium heat until warm. Off heat, whisk in 1/2 tsp. paprika & pinch of chilli flakes. Drizzle the paprika oil over the hummus. Top with finely chopped parsley leaves & sesame seeds
  5. For a bright pink beetroot hummus: With the remaining 1/2 amount of hummus add 1 cooked, peeled beetroot, a few tbsp coriander and a pinch of cumin. Blitz till smooth.
  6. Served with vegetables crudités & crackers