Baked Potato with Low Fat Hummus

Serves 1
Prep Time 5 mins
Cook Time 60 mins

I can’t tell you the right way to spell hummus, but I can tell you the right way to eat it: shovelled into mouth with hands at speed.


  • 1 large baking potato
  • 1 can of chickpeas
  • 1 tbsp apple cider vinegar
  • 1 tbsp tomato paste
  • 1 clove garlic
  • pinch salt and pepper
  • your favourite salad mix! (I like baby spinach, alfalfa sprouts, spring onions and tomatoes)


Stop! Before you do anything pre-heat that oven, go! (I put mine to 200°c)

Potato party

Phew, now take your HUGE potato and prick it all over with a fork or a knife. I generally injure myself at this point, try not to, a hand wound really slows down the rest of the food preparation.

Stick the pricked potato under the tap for a second to dampen all over then put it on a baking tray and cook for an hour, letting it get nice and crispy.

Hummus Party

Put the chickpeas, vinegar, paste and garlic into a blender. I use a little Breville hand blender for this. Add a little water (a tbsp to begin with) and start to blend. You might need to add a little bit more water to get a smooth consistency, but don’t go crazy because watery hummus is no fun.

Party party

Pop the hummus inside your yummy baked potato, or beside it, or on a completely different plate in a different room with a different point of view, ooh and with lots of your favourite salad!

Top Tip

Put this hummus on everything. That is your top tip for today, you’re welcome!

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