Hummus with Mexican 'Beef'

1:10 h

This, my friends, is the ultimate silky- smooth hummus, made with cooked chickpeas, which are incredibly affordable. The Hummus-Bros-style Mexican Beef is made with super-cheap but delicious TVP and is Henry's mum's favourite! It's so delicious, it will disappear in seconds. This recipe is from our newest book BOSH! On A Budget.

Start cooking ➞




For the ultimate hummus

<item-todo-done>1 tsp baking soda - or maple syrup <item-todo-done><item-todo-done>250g dried chickpeas or 2 x 400g tins chickpeas<item-todo-done><item-todo-done>150g creamy tahini<item-todo-done><item-todo-done>80ml lemon juice or up to 120ml if you need more<item-todo-done><item-todo-done>40ml olive oil or up to 80ml if you need more<item-todo-done><item-todo-done>6 roasted garlic cloves or 3 if using raw<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>40ml ice water or up to 100ml if you need more<item-todo-done><item-todo-done> 40-80ml olive oil for drizzling<item-todo-done>

For the mexican 'beef'

<item-todo-done>2 tsp Nooch<item-todo-done><item-todo-done>1 tsp miso<item-todo-done><item-todo-done>1 tsp Marmite<item-todo-done><item-todo-done>1 tsp sugar<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>960ml boiling water<item-todo-done><item-todo-done>1 tbsp oil - plus 2 tsp<item-todo-done><item-todo-done>1 plant-based beef stock cube<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>120g textured vegetable protein<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

For the spice mix

<item-todo-done>6 tsp smoked paprika<item-todo-done><item-todo-done>2 tsp ground cumin<item-todo-done><item-todo-done>2 tsp ground coriander<item-todo-done><item-todo-done>1 tsp chilli powder<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

To serve

<item-todo-done>1 tbsp chopped coriander<item-todo-done><item-todo-done> chilli flakes<item-todo-done><item-todo-done> handful of tortilla chips<item-todo-done><item-todo-done> nachos - or pitta breads<item-todo-done><item-todo-done> tomato salsa - or guacamole<item-todo-done>

Before you start

Large saucepan (if you’re using dried chickpeas) | Food processor

For the chickpeas

  • The night before, soak your dried chickpeas, if using 
  • Place the dried chickpeas in a large bowl, cover with water and leave to soak overnight
  • The next day, cook the soaked chickpeas 
  • Drain the chickpeas and tip them into the large saucepan
  • Add the baking soda and fill with cold water
  • Place over a high heat and bring to the boil, then lower
  • to a medium heat and cook for 20–40 minutes, skimming off any foam that rises to the surface
  • They are done when they are soft to the bite, but not mushy

Blend your hummus

  • ** **Drain your chickpeas (dried and cooked or tinned)
  • Keep 1 tablespoon aside and add the rest to the food processor
  • Add most of the tahini, keeping a couple of tablespoons aside
  • Add the lemon juice, roasted garlic and salt
  • Blitz for 2–3 minutes until really smooth
  • With the processor still running, slowly pour in enough ice-cold water until you have a smooth, creamy, light consistency, thick enough to keep its shape in a bowl but still nice and light and fluffy (bear in mind that it will harden as it cools in the fridge)
  • Taste and adjust the flavour according to your taste, adding more salt, lemon or garlic as needed to get the flavour perfectly balanced

Flavour the TVP

  • Pour the boiling water into the saucepan and stir in the nutritional yeast, the 2 teaspoons of oil, miso, Marmite, sugar, crumbled stock cube and salt
  • Whisk briefly to combine
  • Add the TVP and stir, then leave to sit for 20 minutes to rehydrate
  • Drain the TVP through the colander, catching the stock in the mixing bowl

Make your mince

  • Place the frying pan over a medium-high heat and add the remaining tablespoon of oil
  • When it’s hot, add the drained TVP and season
  • Cook, stirring regularly, for 10 minutes, until browned
  • Crush the garlic into the pan and cook for a further 3 minutes
  • Remove from the heat
  • Add the spices for the spice mix and stir well
  • Cook for 5 minutes, stirring occasionally
  • Add the reserved stock and tomato purée
  • Turn the heat up to high and simmer for 10 minutes, stirring regularly, until the liquid has evaporated
  • Taste and season to perfection


  • Measure 2 dessert spoonfuls of hummus into each bowl, using the back of the spoon to create a big swirl with a dip in the middle
  • Add a quarter of the mince into the dip
  • Top with some chilli flakes and chopped coriander
  • Drizzle over the dressing
  • Serve alongside a handful of tortilla chips, some nachos or pitta breads and either salsa or guacamole
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