Easy Hummus With A Twist

Red pepper & watercress hummus, recipe, integrated wellbeing

Hummus is not just yummy and incredibly versatile; it’s high in fibre and a great way for vegetarians and vegans to get protein.

There are loads of different versions available in deli’s and supermarkets but there’s nothing quite like making your own.  And it really isn’t tricky!

My most recent hummus recipe experiment was a real hit at home, so I thought I’d share it on what is apparently International Hummus Day!!!


  • 1 tin of chickpeas
  • 1/4 of a red pepper
  • 1 handful of watercress (including stalks)
  • 1 small clove of garlic
  • 1 small handful of coriander
  • 1 glug of extra virgin olive oil
  • 1 generous squeeze of lemon
  • Sea salt & black pepper for seasoning (to taste)


Nothing tricky here. Put it all in a food processor and whizz it up until smooth.


For a more textured end product, hold back a handful of chickpeas. Once the food processor has done its magic, add the final chickpeas and give the machine a quick ‘pulse’. That last handful will be chopped in but leave you with a slightly coarser hummus.

There’s no end of different versions you can make. Get creative.  Have some fun!

Please share your own favourites in the comments box below.

With love and wellbeing wishes,

Chrissie Tarbitt - Integrated Wellbeing

(Almost) 50 Shades Of Green

Super Green Spring Broth, Integrated Wellbeing, Food Matters, Chrissie Tarbitt

Winter needn’t be the only time we enjoy great veggie soups and stews. Here’s my recipe for a peppery Super Green Spring Broth that works well all year round.

This recipe was inspired by the contents of a recent organic veg box delivery from our friends at Able & Cole, so don’t be afraid to experiment with what’s in your larder or fridge on any given day.  Apart from the ingredients, all you’ll need is one large pan, a pint jug and a stirring spoon!

The quantities below should serve 2 – 3 people.


  • leeks (2 large or 3 small, chopped)
  • celery (3 sticks, chopped)
  • cabbage (½, finely shredded)
  • broccoli (1 head, cut into bite-size pieces)
  • peas (1 cup)
  • watercress (1 handful, roughly chopped)
  • spinach (1 large handful)
  • butter beans (1 tin)
  • garlic (1 clove, diced)

Stock & Seasoning Ingredients

  • organic vegetable stock (1 pint)
  • Tamari soy (1 – 2 teaspoons)
  • Dijon mustard (½ teaspoon)
  • thyme (½ teaspoon, fresh or dried)
  • cayenne pepper (a pinch)
  • turmeric (¼ teaspoon)
  • coconut oil (1 teaspoon) (∗optional)
  • olive oil (1 tablespoon)
  • apple cider vinegar (1 teaspoon)
  • sea salt and ground black pepper
  • fresh coriander or flat leaf parsley (to garnish)


  • Heat the olive oil in a large pan
  • Sautee the leeks, garlic & thyme
  • Add the celery and turmeric and stir until the celery softens
  • In a jug, mix the pint of stock, the Dijon mustard, a few twists of black pepper, the apple cider vinegar, a pinch of cayenne pepper & a few dashes of Tamari soy
  • Add the shredded cabbage and the contents of the stock jug to the main pan, and simmer for about 3 to 4 minutes
  • Then add the chopped broccoli
  • Simmer for a further 5 minutes or so, until the cabbage & broccoli are almost cooked through
  • Now add the watercress, the spinach & a cup of cooked peas
  • Add a teaspoon of coconut oil (∗optional) and simmer for a few minutes
  • Season (to taste) with sea salt & black pepper
  • Serve & garnish with a handful of freshly-chopped coriander or flat leaf parsley

I hope you like the Integrated Wellbeing Super Green Spring Broth as much as I do!

With love and wellbeing wishes,

Chrissie Tarbitt - Integrated Wellbeing