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Middle Eastern Hummus

This rustic dip has all the zing of the Middle East and makes a punchy centrepiece to sharing platters. Serve with warm hunks of pitta, or enjoy as a light snack with fresh red pepper and carrot sticks.


  • 200g / 7oz tinned chickpeas
  • 2 tbsp lemon juice
  • 2 garlic cloves, crushed
  • 1 tbsp ground cumin
  • salt
  • 100ml / 3 ½ fl. oz. tahini paste
  • 4 tbsp water
  • 2 tbsp extra virgin olive oil
  • 1 tsp paprika
  • 4 rounds of pitta / fresh pepper and carrot sticks


Time: 10 mins | Serves 4

  1. Drain and rinse the chickpeas.
  2. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini paste and water, blending to the desired texture (chunky or smooth) with a hand blender.
  3. Season to taste with more lemon juice, garlic, cumin or salt and blend as required.
  4. Serve in a bowl or platter, drizzle with olive oil and scatter with paprika.
  5. Warm 4 pittas in a temperate oven for a few minutes until hot and golden, and cut into wedges. Alternatively serve with fresh batons of carrots and red pepper.
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Hummus Recipe

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