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ChicP & Stacie Stewart Butternut Squash & Ginger Hummus (using leftover vegetables from the fridge)


1 or half of a butternut squash (sweet potato can be a substitute too)

100g of chickpeas 

1 tbsp of shaved ginger

Juice of half a lemon

Tahini 1 tbsp

½ garlic clove

1 tbsp olive oil

Salt & Pepper


Roast the butternut squash and once it’s soft, let it cool then blend. 

Add all of the cooked chickpeas to the blended butternut squash

Followed by the shaved ginger, juice of the lemon, tahini, garlic, olive oil and salt and pepper

Add a little more lemon juice, olive oil or water if the hummus is too thick and you want a lighter consistency

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Breakfast salad with ChicP carrot, ginger & turmeric hummus

Serves 2 | GF DF
2 tbsp hummus
1 cup kale
1 cup salad mix
1 egg
1 cup broccolini
1/4 cup quinoa
Olive oil
2 tsp apple cider vinegar
Sunflowers seeds
Hemp seeds
Volcano salt


Rinse the quinoa and cook in boiling water for 10 minutes. Pan fry the broccolini in a little olive oil and set aside.

Boil water with a splash of olive oil and salt. Crack an egg in a small dish and place into the boiled water. Cook for 2 minutes and place aside.

Massage the kale in some olive oil and apple cider vinegar until softened. Mix together with salad mix, seeds, broccolini and quinoa.

Smear ChicP Hummus on the dish, add salad mix and top with poached egg. Sprinkle some volcano salt to poached egg for an extra salty taste.

Slow roasted tomatoes on a bed of Herby Hummus


2 pots of ChicP Herby Hummus

500g cherry tomatoes

2 tbs olive oil

2 tbs balsamic vinegar

S & P

Handful of fresh basil leaves, roughly chopped

Handful of pine nuts, lightly toasted


Preheat the oven to 160 degrees celsius. Chop the tomatoes into halves or quarters if they are bigger. Add them into a baking tray with 1 tbs olive oil, balsamic vinegar and salt and pepper. Shake the tray to cover all tomatoes with oil.

Place in the oven to roast for an hour or until they have caramelised and turned slightly jam-like.

Spread the hummus onto a serving platter, scatter the tomatoes on top with the basil, pine nuts and an extra drizzle of olive oil.

ChicP beetroot hummus blinis

By Food Worth Celebrating


For the topping:
1 tub Beetroot & Horseradish Hummus
50g feta cheese, crumbled
1/2 cup spring onion, chopped
For the blinis:
1 cup self raising flour
1 cup semi skimmed milk
1 large egg
1 tsp salt
Butter for cooking⠀⠀⠀⠀⠀⠀⠀⠀⠀
To make the Blinis:

Whisk the flour, milk, egg, and salt together to make the blini batter.

Add 1 tsp butter to a frying pan (pref non-stick) on a low-medium heat.

Add small amounts of batter to the oan to create little circles (I used to measured tsp to help with consistency).

Once they start to get some bubble on top, flip over to finish cooking.

Repeat until you have used all of the mixture and set aside.

Topping time:

Add the hummus, crumbled feta and spring onions to each blini and serve on your fave dish!

Pomegranate and Pistachio with ChicP New Velvet Hummus

110g pomegranate seeds
¼ cup toasted pistachios, roughly chopped
Small handful fresh mint leaves, roughly chopped

2 tbs pomegranate molasses
Juice half a lemon
2 tbs extra virgin olive oil
¼ tsp sumac
Salt and pepper
To serve:
Flat breads
1 tub ChicP velvet


Combine the pomegranate molasses, oil, lemon juice and a good pinch of salt and pepper.

Add the pomegranate seeds, roughly chopped pistachio and mint leaves and stir to combine.

Spread the hummus out onto a serving plate, and top with salsa.

Finish with a few extra mint leaves and a sprinkle of sumac. Serve with flatbreads.

Butter bean, beetroot and rosemary hummus

½ can butter beans

½ raw beetroot

1 tbs olive oil

1 tbs tahini

1 garlic clove

1tbs lemon juice

1 sprig of rosemary

1 tsp apple cider vinegar


Place all of the ingredients in a food processor, and blend into a smooth paste. Pour the dip into a pretty bowl, and top with a couple butter beans and any green leafed herbs you have to hand.

Cacao and nut cookies with cacao & date syrup icing

10 cookies



20g cacao powder

120g icing sugar

1 large tbs peanut butter

100g nuts of choice

1 large tbs water

2 eggs

50g gluten free flour

1 tsp cinnamon

Pinch of salt

15g cacao powder

1 large tbs date syrup


Mix the cacao, icing sugar and cinnamon together, followed by the eggs.

Mix the peanut butter and water together until nice and smooth. Add the cacao mixture along with flour, salt and nuts.

Line a baking tray with parchment and place a spoonful of mixture onto the tray about 5 cm apart. Bake for 12-15 minutes at 180 degrees celsius. for a squidgy cookie, bake closer to 12 minutes.

Leave the cookies to cook and make the icing by adding the date syrup and cacao together. Once the cookies are cooled, spread the icing on each cookie and indulge with a cuppa!