Hummus with Mexican “Beef”

There has been massive advances in the world of vegan meat substitutes in the last few years but the best of them are rarely described as ‘budget’. Prior to the faux revolution, one item that was once a store cupboard staple was a packet of TVP (textured vegetable protein). Either in mince or chunks, it’s dried state is not the most appealing to the eye but treated properly you will have a crowd pleaser on your hands! This (and image) is from Bosh! On A Budget which seemed particularly appropriate at the moment….

You can always skip a step if you’re in a hurry and buy in your hummus (especially if you’re blender is on the tired side!) but homemade hummus just has that extra bit of substance and flavour to it (in my humble opinion!).

For the Ultimate Hummus

  • 250g dried or 2 x 400g tins chickpeas
  • 1 tsp baking soda (if you’re using dried chickpeas)
  • 150g runny tahini
  • 80–120ml freshly squeezed lemon juice, to taste
  • 40–80ml extra virgin olive oil, to taste
  • 6 roasted garlic cloves (or 3 raw)
  • 1–2 tsp salt
  • 40–100ml ice-cold water
  • good-quality olive oil, for drizzling (optional)

For the Mexican “Beef”

  • 960ml boiling water
  • 2 tsp nutritional yeast
  • 1 tbsp + 2 tsp oil
  • 1 tsp miso
  • 1 tsp Marmite
  • 1 tsp sugar
  • 1 vegan beef stock cube
  • 1 tsp salt or smoked salt
  • 120g TVP (textured vegetable protein)
  • 1 garlic clove
  • 2 tbsp tomato purée
  • salt and black pepper

Spice mix for the Mexican “beef”

  • 6 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp chilli powder
  • salt and black pepper

To serve

  • chilli flakes
  • 1 tbsp chopped coriander
  • tortilla chips
  • nachos or pitta breads
  • tomato salsa or guacamole


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

Serve • Measure 2 dessert spoonful’s 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