Note: this low carb hummus recipe is not suitable for people on Atkins Induction or other plans that don’t allow eating peas and beans. To make it lower in carbs, serve with sliced cucumber and zucchini (courgettes) instead of carrots.

Most of the food I cook is a very simple combination of protein, vegetables and olive or coconut oil. Here’s one exception where I actually follow a recipe – a very simple recipe!

Serves: 2 as a meal, 4 as an appetizer or accompaniment

8 oz (225g) garbanzo beans (chickpeas)*
2 Tbsps tahini
1/4 cup (4 Tbsp) sesame oil or olive oil
1 Tbsp lemon juice
1/2 tsp paprika
1 clove garlic if you like it

* I use dried garbanzo beans/chickpeas. I soak and cook a whole packet at one time and then freeze them in 8oz batches. If you’re using canned, you might need less oil because they’ll be wetter.

Whizz everything up in a food processor or blender, stopping it often to make sure everything is blended.

If it’s too dry, add more oil or a little water.

That’s it. I said easy, right?

I love it with carrot sticks, celery, cucumber, red bell pepper strips and slices of zucchini (courgette).

>> Click here to see my review of Jonny Bowden’s new diet plan
The Metabolic Factor <<