I enjoy making dips. Often they need  little work, are always appreciated by those who devour them. Also quite simply a home-made dip, simply cannot compare to anything purchased at a supermarket.

Hummus is so simple, I’ve committed the process to memory. I quickly made this up when baking a herb and garlic foccacia!

You may remember Alex, has previously made the Peanut Butter Hummus but alas, with a close family member allergic to peanuts, I’ve only ever enjoyed it at Alex’s house!

I do have to admit though, as much as Alex’s hummus is delicious, I prefer the tahini!

The verdict however, is left with you, so please let us know which you prefer!


  • 400g can of chickpeas, drained and rinsed
  • 1 garlic clove
  • Ground Cumin
  • 1-2 tablespoons tahini
  • 2 tablespoons olive oil
  • Lemon juice


Drain and rinse the chickpeas. Place them in a food processor. Add a crushed garlic clove, 1 teaspoon of cumin, 1 tablespoon of tahnini and 1 tablespoon of olive oil and 1 teaspoon of lemon juice.Pulse until you reach your desired consistency. Add additional cumin, tahini, olive oil, salt, pepper and lemon juice to taste.

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