Snack ideas, snack ideas, snack ideas .. I had a friend ask me for some healthy snack ideas and hummus was the first thing that came to mind. It’s everyone’s favourite dip, right? Who doesn’t like hummus?!

I stopped buying it from the supermarket a while ago when I realised how damn easy it was to make. And how much nicer it is too.

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Hummus is super versatile and I use it for a million different things…

  • spread on toast or crackers
  • as a dip with carrot sticks
  • stirred through a salad as a type of dressing thing
  • spread on toast or pita bread with a poached egg on top and a bit of chilli (my brekkie this morning!)

It’s also very easy to adapt it to the way you like it..sometimes I use paprika instead of cumin..or add in extra garlic or a drizzle of olive oil to make it a little smoother..anything goes (i like to live on the edge)!  The one in the picture has orange rind in it…I wasn’t a fan but the housemates approved.


The chickpeas (also known as garbanzo beans in the US) are probably one of my most loved ingredients. They are high in fibre, they are cheap, they are filling and low in saturated fat. One cup of chickpeas has 12.5g of fibre and 14.5g of protein, nice! The tahini is made from sesame seeds, that’s it! Sesame seeds and tahini are a good source of calcium, too (try and get the unhulled type as opposed to the hulled if you can find it).


All you need:

1 tin of chickpeas, drained

1/2 cup tahini

1 clove of garlic

1 TBS lemon juice

1/2 tsp salt

1/2 tsp cumin

Put all your ingredients in a food processor and blend away till smooth

Feel free to change the quantities in this (i like a lot of lemon and tahini)

hummus toast

Eat me!



Oh my days! I remember it like it was just yesterday. I was at the farmer’s market in Perth and it was breakfast time. My friend asked if I had ever had Shakshuka.


Shakshuka is a middle eastern dish of baked eggs in a spicy tomato sauce. There are a million variations on it, and it’s another one of those dishes that keep popping up on breakfast menus all over Melbourne.

It was usually something I ate only when I was out and about, but i had the ingredients on hand one morning so thought I’d give it a go. I ended up getting a little carried away and made my own flat bread too…it was a total shame that no one was around to see the finished product because it really was impressive! I added chickpeas instead of the usual chorizo that most versions have, (sorry to be a downer), and it worked, go figure 😉

All up, a great breakfast option packed with protein from the eggs and the chickpeas, and also a good way to get a serve or two of veg in early in the day. Sometimes it can be hard to get your five serves of veggies in every day, so when you get a serve in early with your brekkie it makes it a lot easier! Try having a green smoothie with a bunch of spinach, or making an omelette with mushrooms and capsicums so that you can get a head start and you’re not stuck with a plate of salad for dinner!





1 tsp of olive oil

1 tin of diced tomatoes

1 clove of garlic, finely chopped

1/2 a brown onion, finely chopped

1/2 red capsicum, finely chopped

1/4 tin of chickpeas

1 tsp paprika

1 tsp cumin

1 tsp chilli powder (optional)

2 eggs

fresh parsley

Flat Bread

1/2 cup wholemeal plain flour

1/4 cup of warm water

pinch of salt

1 tsp of olive oil

To make flat bread. . .

Flour goes in bowl, add salt

Make a well in the center and add oil and water

Use your hands to form a dough

Knead the dough on the bench for a few minutes then break it in two

Use a rolling pin/bottle of wine to roll out your bread

Heat up a pan until hot

Place flat bread on a pan and flip it over when bubbles form

Then cook for another minute and done!

For shakshuka. . .

Heat up the oil in a fry pan

Add the onion and cook slowly until soft but not too brown

Add garlic and spices and cook for another minute

Add in tinned tomatoes, capsicum and chickpeas and cook on a simmer for five minutes, give it a stir every now and then

Make two wells in the pan, crack each egg and slowly put them in the tomato sauce

I get impatient here and put them under the grill to cook the eggs faster (about 5 mins depending on how you like your eggs done), or you can put a lid on the pan and cook them until set

Sprinkle with parsley

Eat from the pan!