The UK hummus shortage prompted me to get this recipe up on the website! It’s one of those things that is so super-easy to make, and tastes so good freshly made that I think it’s such a shame to buy the plastic pots of it in the supermarket!

Most hummus recipes use a fair old bit of olive oil, which is delicious, but not great if you are trying to slim down. I use fat-free yoghurt instead of oil to give it a smooth and ‘dippy’ consistency, and personally I think it’s just as tasty as the oil-laden kind!

I’ve actually always really disliked raw carrot, but I have found that dipped into hummus I am quite happy munching through it as the hummus is so tasty!

I used to always add tahini but I did a blind taste test with my husband and he couldn’t tell the difference! Because tahini is quite high in syns on Slimming World I decided to kick it to the kerb and it’s still delcious!

The great thing about this basic tahini is that you can really mix it up flavourwise- sometimes I add a whole fresh green chilli, sometimes some cooked sweet potato, I also do a Caramelised onion hummus. Sometimes I add some fresh herbs, or paprika!

One of the keys to getting the taste right is getting the salt level right- if it taste a bit bland then try adding a little more. Consistency wise, if it’s too thick and lumpy then add a little bit more yoghurt (not too much at a time as you don’t want it runny!).

I have a Cuisinart food processor, but you can pick up great value ones on Amazon, in the supermarket/Argos- I only had a cheap one for years and it did the job! I do use mine a LOT though so I really recommend it for cooking at home! I mainly use it for hummus (this Vegan sweet potato hummus is also a really nice one!), for blending up this easy sauce for Easy chilli garlic meatballs, for blending soups and for making breadcrumbs for Chicken nuggets and Katsu curry.