Homemade Hummus with vegetable dippers

If you have a few tins of chickpeas sitting in your cupboard and some random veggies in the bottom of your crisper drawer, you can blitz them into a delicious and healthy snack in no time.

Prep time: 15 mins
Cook time: 20 mins


  • 2 cans chickpeas drained
  • 2 cloves garlic finely chopped
  • 2 tbs tahini
  • 1 tbs sherry vinegar
  • 1 tbs ground cumin seeds
  • 1 tbs ground coriander seeds
  • 1 lemon juiced
  • 1 tbs extra virgin olive oil
  • 1 tsp cracked pepper
  • 1 tbs parsley leaves finely diced
  • carrots, celery, radishes cut into random shapes for dipping


  1. Pre heat an oven to 180° on fan bake.
  2. Spread half a tin of drained chickpeas on to a lined baking tray and bake for 10-15 minutes until crunchy, set aside.
  3. Add remaining chickpeas and add garlic, tahini, vinegar, spices and lemon juice to a food processor and blend until smooth. Add a little warm water if needed to provide a nice creamy texture.
  4. Spoon into a bowl, sprinkle over your crunchy chickpeas, olive oil, cracked pepper and parsley leaves, serve alongside vegetable dippers and snack away.

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