This week I have been experimenting with kamut and gluten-free flatbreads for my new book. (It’s a totally new Gut Health plan in collaboration with HarperCollins – more info soon!)

I had one leftover flatbread for my lunch one day. And I simply had to have hummus with it.

I had a can of chickpeas but no (stop me if this sounds familiar) tahini. Who keeps a stock of tahini? Sadly not me!

2 Minute Hummus

Serves 2 – Ready in 2 minutes

1 x 400g (14oz) can chickpeas, rinsed and drained
1 tsp garlic oil
Juice of a lemon
Salt and pepper
1 heaped tsp peanut butter
1 tbsp water 

Put all your ingredients into a liquidiser or blender and blitz until smooth. Add a little extra water if it’s too thick.

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