Hummus is great for spreading on sandwiches or served with vegetable sticks as part of a platter. It is so handy to have a tub of it in the fridge. There are so many different ways that you can flavour your hummus depending on what you have in the fridge or what your mood is (see the variations below for inspiration!).


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.


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.