RECIPES BY Rhiannon Lambert

Salted Caramel Hummus

  • 5 MINS
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Essential ingredients

1 tin of chickpeas, drained

100g pitted medjool dates, soaked in water for 30 mins

1 tbsp maple syrup

1 tbsp vanilla essence

2 tbsp almond butter

Pinch of salt


  1. Pop all the ingredients into a food processor (or blender) and blitz until it forms a smooth, thick paste. Add more water if needed.
  2. Serve with a selection of fruit or spread on toast. It will last for a week in the fridge!