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Hummus is a classic Middle Eastern staple that is rich in fibre and antioxidants from the garlic, tahini and lemon juice. In Patrick’s version, he has managed to cut down on the oil and salt content compared to the standard versions without compromising on flavour. As a starter with crudités, this recipe serves four, but with the addition of some whole meal pita bread it would make a main meal for two.

Serves 4


410g can chickpeas in water, rinsed and drained, or 240g dried chickpeas, cooked

Juice of half a lemon

1 large garlic clove, crushed

1 tbsp tahini

75ml extra virgin olive oil

1 tsp sea salt to taste


  1. Blend all the ingredients together until smooth and creamy. If you want a smoother consistency, add an extra drizzle of olive oil or a splash of water.
  2. Taste and adjust seasoning if required.

Cook’s Notes

Gluten-free, wheat-free, yeast-free

Can be made in advance and keeps up to five days in the fridge