Hummus (Chick pea dip)

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I don’t know when I tried hummus for the first time, but I really love it. And I don’t make it often enough. As I was recently experimenting with vegan meringue for this cake I made hummus with the chickpeas.

Hummus shows that tasty things in life often don’t have to be complicated to make. There are many recipe variations about and depending on country and region different spices are added. For instance add black olives for a Mediterranean version. I always use this basic recipe by Jamie Oliver (I take half the ingredients for two people) which can be varied and experimented with as you fancy.

Hummus can be eaten just as a yummy spread with bread or served as a dip with meat and vegetable dishes.


  • 400 g chick peas – can/glass (put about 1 tbsp. aside for decoration)
  • 2 tsp tahini
  • 1-2 crushed garlic cloves (depending on how much you like garlic)
  • ½ tsp salt
  • 3 tbsp. good quality olive oil
  • 2-3 tbsp. freshly squeezed lemon juice)
  • Decoration: paprika, coriander or parsley leaves (I often use a mixed frozen herbs)

Strain chick peas and keep water. Take off 3 tbsp. for the hummus and freeze/save the remaining water if you want to make vegan meringue.

Rinse chick peas briefly under running water and put into food processor with all other ingredients and give it a good blast. When mixture is smooth taste if maybe a little more lemon juice is needed. Salt is usually enough as the canned/glassed chick peas are already salted.

Fill into your serving dish. Garnish with the chick peas you put aside and drizzle with a little olive oil. Sprinkle with paprika and chopped coriander/parsley leaves or chopped frozen herbs if you like for extra taste and colour.

Original recipe: