Creamy caper hummus

It’s time to enjoy the outdoors with friends and family. Julie Biuso shows how to create this perfect snack-sized dish to serve up with summer drinks.

  • 10 mins preparation
  • Serves 15, Makes 3 Cup
  • Print


Creamy caper hummus
  • 2 400g cans chickpeas (or 2 cups cooked chickpeas), rinsed and drained
  • finely grated zest of 1 lemon
  • 3 tablespoon lemon juice (or more, to sharpen)
  • 1/2 cup tahini
  • 2 clove garlic, peeled and crushed
  • 1/4 cup allspice
  • 1/2 teaspoon salt
  • 1/4 cup warm water, to thin
  • 1/4 cup capers, drained, mopped and finely chopped
  • 2 tablespoon parsley, chopped
  • 1 1/2 tablespoon mint, chopped
  • pomegranate molasses, to drizzle
  • flatbreads, to serve


Creamy caper hummus
  • 1
    Transfer chickpeas to the bowl of a food processor and add the lemon zest and juice, tahini, garlic, allspice and salt. Blend until very smooth, then taste, adding more lemon juice or salt if needed. Thin with a little warm water if necessary to turn it into a ‘dip-able’ puree.
  • 2
    Transfer hummus to a bowl and add capers, parsley and mint. Mix together, taste and adjust seasoning, adding more salt or lemon juice if needed.
  • 3
    Drizzle with pomegranate molasses and serve with warmed flatbreads.


Use a sharp tart lemon for this dip, like Lisbon, rather than sweeter types like the prolific Meyer lemon.