Luxury Hummous

Enjoy a traditional mezze dish with Lesley Waters's recipe for deluxe hummous, served with a fresh herb topping
By Lesley Waters
Luxury Hummous
  • Rating:
  • Serves: 4
  • Prep Time: 10 minutes
  • Effort: easy



  • 410 g tinned chickpeas, drained and rinsed
  • 3 tbsp tahini
  • 2 clove garlic, roughly chopped
  • 100 ml extra virgin olive oil, plus extra for drizzling
  • 2-3 tbsp water
  • black pepper
  • bunch of flat-leaf parsley or coriander, roughly chopped
  • 2 tbsp capers, drained, rinsed and roughly chopped
  • 6 pitted black olives, roughly chopped
  • 1 lemon, cut into wedges
  • warm pitta bread, to serve


1. Place the chickpeas, tahini paste and garlic in a food processor and blend into a smooth paste.

2. Add the lemon juice, extra-virgin olive oil and the water. Blend again until very smooth. Season well with salt and freshly ground pepper.

3. In a bowl, mix together the parsley, capers and olives

4. To serve, place a mound of the hummous on each serving plate and top each with a spoonful of the parsley mixture.

5. Drizzle with olive oil and serve with lemon wedges and warm pitta.

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