Once you have mastered the technique, hummus is super easy, and quick to have whipped up and on the table in no time. Use it as dip for bread, vegetables, or serve as an alternative to mashed potatoes. It is both low carb and vegan and filled with fibre to support digestion.

The trick to a smooth hummus is removing the tough skins: this is easily done by boiling chick peas with added baking soda before blending. Canned beans work fine for this recipe, but if you want to go the extra mile, feel free to soak your beans overnight and then boil for 1 hour before proceeding with the recipe.

Ingredients:

1 tablespoon baking soda

2 cans chick peas

1/2 cup well stirred tahini

3 tablespoons lemon juice

1/4 cup olive oil

1 tsp sea salt

1/4 cup chopped fresh parsley

1/4 cup chopped fresh mint or coriander

1 tsp dried cumin

2 tsp sumac

Directions:

Step 1:

Bring a large pot of water to the boil and add 1 tablespoon baking soda. Add both cans of chick peas to pot and allow to boil vigorously for 10 mins.

Drain chick peas and allow to cool.

Step 2:

Add drained chick peas to food processor and add lemon juice, olive oil, fresh herbs, tahini, salt, cumin and sumac. Blend until smooth.

Add fresh water by tablespoonfuls to loosen hummus as needed.

Adjust seasoning.

Serve with a drizzle of olive oil and sprinkling of sumac.