30 Minutes or Less, Vegan

Sweet & Spicy Hummus Bowl

Hummus is super versatile and you can make so many different options, I absolutely adore the roasted red pepper one you can get at Nando’s. My dip is spicy and sweet at the same time, a perfect balance. A great tang of lemon, but without the traditional tahini. Pair any crunchy spring vegetable with it, spread it on a wrap and add some halloumi. It is moreish and I couldn’t stop eating it. Super quick to make too.

Sweet and Spicy Homous Bowl | The Mother Cooker


  • 1 tin (400g) chickpeas
  • 3 sundried tomatoes
  • 2 tsp of chilli paste
  • Juice of 1 lemon
  • 3 tblsp of olive oil
  • 2 cloves of garlic
  • Pinch of salt
  • Half a pomegranate
  • Agave nectar
  • Bunch of fresh parsley


  1. Drain chickpeas of water, add to an electric blender with all ingredients but the olive oil.
  2. Set to mix and slowly add the olive oil until smoothly blended.
  3. Top with pomegranate seeds, by tapping them out with a spoon. Allow any juice to escape. Finish with fresh parsley and a squeeze of agave nectar.

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