Lemony hummus with roasted chickpeas and olive oil

There are plenty of versions of hummus recipes out there but this is a great go to – easy and fast. Tart, lemony and creamy all at the same time, it easily becomes a light meal before you know it.

  • 15 mins preparation
  • Makes 2 cup
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Lemony hummus
  • 3 400g cans chick peas
  • 1/2 cup tahini
  • 3 lemons, juice only
  • 1 clove garlic crushed
  • salt & pepper
  • 1/4 cup good extra virgin olive oil
  • 1/2 teaspoon sumac
  • 1 cup ready bought roasted salted chick peas
To serve
  • white sesame seeds, to serve
  • a box of sesame, cumin & coriander flatbread by huntley & palmers
  • chargrilled lemon halves, to serve


Lemony hummus
  • 1
    Drain the chickpeas well but do not rinse, the residual liquor adds to the creaminess of this recipe.
  • 2
    Add the chickpeas to the bowl of a food processor and process for 1 minute.
  • 3
    Add the tahini, lemon juice and garlic. Process until smooth and creamy.
  • 4
    Check seasoning - you most likely will need a little more lemon or salt here.
  • 5
    Pour into a serving bowl and make a circular swirl in the top to hold olive oil with the back of a spoon.
  • 6
    Add olive oil. Sprinkle with the sumac and sprinkle over a handful of roasted chickpeas.
To serve
  • 7
    Serve with a sprinkle of sesame seeds, Flatbread and chargrilled lemon halves on the side.