This year I’m in University three days a week, with full days from 10am to 5pm (which makes a difference to our 9am-6pm days). There aren’t a lot of great places nearby to get lunch, and on a student/freelance budget, I don’t want to spend a lot of money on gross unhealthy lunches anyway.

However, the problem is that we don’t have access to a fridge of any kind, so fresh meat and fish is a bit of a no-no. I often ended up bringing vegetable soups or falafel salads with my last year, however I want to mix it up this year with quick and easy but still healthy sandwich options. These are much easier to eat in lectures without causing a scene mess.

When Warburtons approached me to create a recipe to help launch their new protein bread that’s baked using pulses and wholemeal flour to create a soft yet high fibre and high protein bread (7g per sandwich thin). They taste great, and come in roll, wrap, sandwich thin and loaf form. My fave are the thins and the wraps – so easy for on the go lunches.

I wanted to create a recipe that I could take with me to uni in October, and thought about creating a delicious hummus that could be spread into a sarnie/wrap, or used as a dip for toasted sandwich thins – they taste like toasted pitta chips, only better (and more filling!)

And so the cross between hummus and guacamole was born. You’re welcome.

The perfect way to use up an avo that’s just about to go…

This makes a lot of hummus, but you could easily half the recipe for less dipping goodness, or double for even more deliciousness. Add extra tabasco, lemon and seasoning to your own taste. I’ve decorated mine with some chili flakes and extra virgin olive oil for prettiness, but let’s face it, it’s just as good eaten straight out of the magimix.

Ingredients