Rachel Kelly
Writer, Mental Health Campaigner, Public Speaker

Sundried Tomato Hummus


A re­cipe from the happy kitch­en: Good Mood Food.

I al­ways have a pot of hum­mus in the frid­ge to use for a snack or to add to a salad. It is rich in vitamin B6 and mag­nesium, which as we have seen, have an­xiety re­liev­ing ef­fects, and our vers­ion avoids the extra sugar, salt and veget­able oil of some shop-made variet­ies. Tahini is a Mid­dle Eas­tern spread made from toas­ted sesame seeds. This re­cipe works equal­ly well with roas­ted red pepp­ers and I some­times switch the chickpeas for len­tils or haricot beans if I fancy a chan­ge. Get ex­periment­ing.


Serves 4-6:

  • 120g (drained weight) sundried tomatoes in oil
  • 400g tin chickpeas, drained
  • Juice of ½ lemon
  • 2 tablespoons light tahini
  • 2 tablespoons olive oil
  • 1 teaspoon paprika

1. Let the ex­cess oil drain off the sundried tomatoes. I use a kitch­en towel for this.

2. Put all the in­gredients in a food pro­ces­sor and blitz until you have a smooth paste. Add a bit more lemon juice or tomato ac­cord­ing to taste.

3. Add a lit­tle extra olive oil or a splash of water to loos­en the hum­mus if it feels too thick.

4. Serve it with warm pitta bread or crudités. Or both!


Togeth­er, over 5 years, Alice Mac­kintosh and I de­veloped re­cipes that put around 150 nut­rition­al stud­ies into prac­tice. They’ve hel­ped me to be­come more en­er­gised, less an­xi­ous, clear­er think­ing, more balan­ced and a bet­t­er sleep­er. Our con­ver­sa­tions and ex­peri­ments led to our book the happy kitch­en: Good Mood Food . In it, I share in de­tail what I have learnt about eat­ing for hap­pi­ness. By har­ness­ing the power of food to boost my mood, not just on melancho­ly days, I have been able to stabil­ise my feel­ings. Nut­ri­tion has be­come an im­por­tant ele­ment in my holis­tic approach to stay­ing well.

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