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Digital Subscriptions > Vegan Food & Living Magazine > Jun-18 > Hummus

Hummus

Everybody’s dipping these day – it’s healthy, quick to make and delicious

The extract on pages 46-49 is taken from Hummus Where The Heart Is by Dunja Gulin, photography by Mowie Kay, published by Ryland Peters & Small. (RRP £9.99.) This book contains non-vegan recipes.

Basic hummus

This recipe is the base for many recipes. I encourage you to cook your own chickpeas. Tinned chickpeas can be used too (in this case, use the water from the tin), but keep in mind that the deliciousness of the hummus made with freshly cooked, lukewarm chickpeas puts the bland-tasting versions made with tinned chickpeas to shame!

By Dunja Gulin Serves2-4| Prep5 mins| Cooknone| Calories389(per serving)

320g (11oz) cooked chickpeas, plus

60ml (2floz) of the cooking liquid, or more if needed, plus 2 tbsp cooked chickpeas to serve

2 tbsp extra-virgin olive oil, plus

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Need to get your family to eat more veg? Why not try sneaking it into delicious vegan cakes and bakes? In the June issue of Vegan Food & Living we've got a range of delicious hidden veg cake recipes that your family will love! Also this issue we get together with the hottest vegan male chefs of the moment - Bosh!, Wicked Healthy and The Happy Pear, to find their favourite family friendly recipes, plus we share the perfect three-course Sunday lunch. This issue also has a fantastic Cruelty-Free Beauty focus with an exclusive interview with Kat Von D, a focus on cruelty-free makeup, make your own skincare, the best vegan treatments for your hair and what to eat to feed your skin. Download your copy today!
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