Chick Pea Hummous

Janet Brinkworth's easy-peasy hummous makes a great starter or snack and is healthy, meat-free and made in minutes
By Janet Brinkworth
Chick Pea Hummous
  • Rating:
  • Serves: 4
  • Prep Time: 10 minutes
  • Effort: easy



  • 800g canned chickpeas, drained
  • 5-6 tbsp tahini
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 3-4 clove garlic, chopped
  • juice of 1 lemons
  • 150 ml olive oil

To serve:

  • 2 tbsp olive oil
  • pinch of paprika
  • hot pitta bread


1. Place the chick peas into a food processor with the tahini, cumin, paprika, garlic and lemon juice.

2. Add half of the olive oil and blitz to a smooth puree.

3. Scrape down the sides of the processor bowl and add the remaining olive oil.

4. Blitz the mixture again and turn the hummus into a serving bowl.

5. Just before serving, drizzle with extra olive oil and sprinkle with paprika.

6. Serve with very hot pitta bread.

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