Homemade Hummus


2 x 400g can chickpeas, rinsed and drained

2 small cloves garlic

500g tahini paste

½ cup lemon juice (approx 4 lemons)

100ml cold water

2 teaspoons salt


Place all of the above ingredients into a food processor and blend until smooth. Add more water if mixture is too thick.


Scoop onto 3 shallow plates. Make a small well in the middle and let the kids drizzle with olive oil and garnish with paprika or parsley.




2 bunches flat-leafed parsley, finely chopped

1 bunch of coriander, finely chopped

1/2 bunch spring onions, finely chopped

25 mint leaves, finely chopped

1 cup fine bourghul/cracked wheat

1/2 large Spanish onion, finely chopped

6 tomatoes, diced


1/2 cup olive oil

3 lemons juiced

2 tablespoons white vinegar

1 teaspoon cracked pepper

1 tablespoon salt


Place salad ingredients in a bowl.

Combine salad dressing ingredients.

Pour over salad and toss well.

Adjust seasonings if necessary and serve.


Cauliflower and egg salad with a tahini dressing


2 cauliflowers, cut into small florets


8 eggs, hard boiled and chopped

6 spring onions, finely chopped

Toasted sunflower seeds


¼ cup tahina paste

1 tablespoon sweet chilli sauce

1 tablespoon soy sauce

2 tablespoons whole egg mayonnaise

2 tablespoons water

2 tablespoons vegetable oil

2 tablespoons vinegar

Salt and pepper


Preheat oven to 180

Line 2 trays with baking paper. Place cauliflower in a single layer on tray and spray with olive oil. Sprinkle with herbamare and bake for 20 minutes or until golden brown.

Whisk dressing ingredients together.

Gently toss cauliflower, egg and spring onions in a bowl. Add dressing and mix.

Serve and top with sunflower seeds.


Falafel salad with a tahini dressing


1 cos lettuce, roughly chopped

4 pickled cucumbers, cut into strips

1 punnet cherry tomatoes, quartered

1 cucumber, peeled and diced

1 red capsicum, cut into strips

¼ red cabbage shredded

25 falaffel balls halved

Handful crunchy noodles to garnish


¼ cup tahini paste

1/3 cup olive oil

¼ cup vinegar

1 tablespoon sweet chilli sauce

Salt and pepper to taste


Place all salad ingredients into a large mixing bowl.

Whisk dressing ingredients and drizzle over salad .

Toss well and serve.


Mini orange and dark chocolate muffins


 2 cups self raising flour, sifted

¾ cup brown sugar

100g dark chocolate

zest and juice of 1 orange

½ cup sunflower oil

1 cup milk

1 egg, lightly beaten

canola oil spray


Preheat oven to 180°.

In a large bowl combine flour, sugar, chocolate and zest. Add orange juice, oil, milk and egg. Gently combine using a metal fork.

Spray a muffin tin with oil and fill with mixture.

Bake for 10 minutes or until cooked.

Place on a wire rack to cool.