• What better time to whip up your own bowl of creamy homemade hummus than on International Hummus Day!? To cut down on time, this hummus is made with pre-cooked tinned chickpeas. Don’t skimp out on the tahini as this gives hummus its characteristic flavour and texture. If you don’t mind a chunkier texture, then feel free skip the first step.


    Hummus with olive pesto topping

    SERVES 6


    For the Hummus:

    • 2 x tins chickpeas, drained & rinsed
    • Pinch ground cumin
    • 120g -150g tahini
    • 1 garlic clove
    • 2 tbsp fresh lemon juice
    • 1 tbsp olive oil

    For the Topping:

    • 3 tbsp Buffet Olives Olive Pesto with Sundried Tomatoes
    • 1 tbsp olive oil
    • 1 tbsp chopped parsley
    • Pinch sumac



    SPREAD the rinsed chickpeas between two tea towels and use your hands to gently rub the towels together for a few minutes. Discard the skins.

    PLACE the chickpeas in a pot with enough water to cover them. Season with 1 teaspoon of salt and a pinch of cumin. Simmer for 15 minutes, until soft.

    DRAIN the chickpeas over a bowl, saving the water. Put the warm chickpeas into a food processor with 120g of tahini, garlic, lemon juice, a couple of ice cubes, 2 tbsp of the reserved chickpea water and a good pinch of salt. Blitz until smooth, then taste. You might need to add more tahini, garlic, lemon or salt for flavour, or more chickpea water to make a softer consistency. Add a bit of each as you need. Don’t be shy about adding more tahini – each brand differs and may require you to use more.

    BLITZ the hummus until very smooth, a few minutes at least. Don’t worry about the hummus being too loose; it will thicken as it sits.

    WHEN ready to serve, dollop your homemade hummus on a round plate and make a swirl in it using the back of a spoon. Rotate the plate as you make your swirl, working from the outside in. Mix the pesto with a tablespoon of olive oil in a small bowl. Drizzle some olive oil over the hummus and add the pesto mix, following the lines of your swirl. Finish with chopped parsley and sumac.


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