Usually hummus is made with tahini, it is a fairly important component. However, there are many people around that have an allergy to sesame seeds so I have altered this recipe to allow for that.

You can add the seed &/or nut that is safe for you. Then again, if you are able to use tahini just add it where the recipe includes seeds &/or nuts.

Hummus is great for spreading on sandwiches or served with vegetable sticks as part of a platter. I always have a tub of it in the fridge.


1 tin chickpeas in brine

2 – 4 Tablespoons nuts &/or seeds

3 cloves roasted garlic (see note below) **

2 – 4 Tablespoons olive oil

Zest & juice of 1 lemon or lime

Salt & pepper

Water if required


Drain and rinse the chickpea. Place all the ingredients into a blender or food processer and blend until smooth and creamy. Add a little water if too thick. Add salt and pepper, maybe a little more lemon juice, to taste.

** Roasting the garlic: Peel 3 cloves of garlic and place onto a piece of foil, drizzle with a little olive oil. Wrap up and bake at 190oC for 20 minutes.

Variations: some flavour combination ideas

  • Roasted pumpkin &/or carrot – add about 1 cup of chopped roasted pumpkin, ½ teaspoon ground cumin, ¼ teaspoon ground cinnamon.
  • Sundried tomato – add ¼ cup sundried tomatoes.
  • Roasted beetroot – add about ½ cup of chopped roasted beetroot, 1 teaspoon thyme.
  • Buffalo yoghurt & spinach – add about 2 Tablespoon Buffalo yoghurt and a handful of spinach, ¼ teaspoon nutmeg.
  • Use butter or kidney beans instead of chickpeas.
  • Use your favourite nuts &/or seeds, or those that you are allowed to have if allergies are a problem.