We've all been eating hummus wrong, according to a top Oxford University foodie. Gastrophysics expert Professor Charles Spence said Brits should ditch carrot sticks and scoop up the chickpea-based ...

Drizzle with olive oil. Serve with crudite, crackers and breads. Notes: Store hummus in an airtight container for 3 days in fridge, or freeze in airtight container for up to 2 weeks.

Step 1: Blend together the chickpeas, lemon juice, sesame oil, pinch of salt, and garlic clove. Adjust seasoning if necessary. Step 2: Spread the hummus in your serving dish and insert your ...

Hummus, our professor insisted to us disbelieving students, would soon be ubiquitous. I should have heeded his advice and leveraged that bit of 1991 foresight in some way.

Licensee Maria Hunter told The MA the vegan dish is a "vibrant blend of Middle Eastern and Indian flavours" crafted especially to pair "beautifully" with fresh vegetables the Clapham pub's organic ...

The hummus takes just 10 minutes to make, so it's a perfect quick snack to prepare for the week ahead and store in the fridge. Jamie shared the recipe on his website: " Chickpeas - the star ...

Ingredients For the butterbean hummus: 2 x 400 g tins butterbeans, drained 2 garlic cloves, crushed 60ml (¼ cup) lemon juice 125ml (½ cup) olive oil 10ml (2 tsp) ground cumin Salt and pepper.