Nadia Sawahla's creamy chickpea dip is perfect served with toasted flatbreads or as part of her meze platter
  • Rating:
  • Serves: 6
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 x 400g cans chickpeas
  • 1-2 cloves garlic, crushed
  • 4-6 tbsp tahini
  • 1 large lemon, juice only
  • 4-6 tbsp olive oil, plus extra for drizzling
  • 1 pinches salt
  • 1 pinches sumac, (optional)


1. Pour the chickpeas and their liquid into a pan over a medium heat and bring to a simmer. Remove from the heat, drain the chickpeas and reserve the liquid.

2. Tip the chickpeas into a blender with the garlic, tahini, lemon, olive oil and a pinch of salt and blend to a fairly smooth consistency. Add a little of the reserved chickpea liquid if the mixture is too thick.

3. Taste and add more salt and lemon as necessary. Sprinkle over the sumac, if using, when ready to serve. If you would like to serve the hummous with spicy lamb and pine nut topping, see the instructions for Nadia's Meze Platter

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