Buffet,  Sides,  Starter


Hummus is nutritional and very versatile being used with dips or in sandwiches/rolls. By making your own you can get the exact flavour you want and spice it up if desired. As well as a traditional hummus recipe, there are two variations.


  • 14 ozs 2 Cups, Tinned/Jarred/Hydrated Chickpeas
  • 500 mls 2 Cups Water
  • From Half a Lemon Lemon Juice
  • 1 Tbsp Tahini
  • ¼ Tsp Black Pepper
  • 1 Tbsp Olive Oil
  • 1 Tbsp Garlic Paste
  • 2 Tbsp For Tomato Version Tomato Purée
  • 1 Tsp For Tomato Version Chilli Oil
  • 1 Tsp For Tomato Version Mixed Herbs
  • 1, Mashed For Avocado Version Avocado
  • 1 Tbsp For Avocado Version Mild Curry Powder


  • Put chick peas into a saucepan with the water and bring to boil, turn the heat down slightly and cook for 15 minutes.
  • Drain, rinse and put into blender, add lemon, tahini, black pepper and olive oil, blend to desired consistency.
  • TIP: If you do not have a blender, place ingredients in a shallow dish and mash together with a fork.
  • If you are doing the other versions, simply add the ingredients at the same time as the lemon.
  • TIP: If making as an appetizer, serve with crackers.
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Vegan Calling started as a number of scribbled down notes, recipe cards and our adaptations of favourite meals! We originally wanted to create a place for all these recipes to go so we originally thought of a cookbook. However, an online database allows us to not only avoid various stains and spills, we’re also now able to share our recipes with the rest of the web. Non-Vegan friends that come around for meals are always surprised at how delicious our various starters, main meals, desserts and everything in between taste so good! They’re always asking how we make them so wonderful without using animal products – this site lets them and everyone else know how we do it!

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