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Spiced Hummus

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Homemade Spiced Hummus

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For the hummus:

4 tbsp Smoked Garlic & Black Peppercorn Bread Dipper (or try using our Cold Pressed Rapeseed Oil and 1 clove of garlic, crushed)

1 tin of chickpeas drained (200g)

The juice of ½ a lemon

½ tsp cumin seeds

2 tbsp water

A good pinch of salt and pepper

For the topping:

Smoked Chilli Dressing (or one of our chilli dippers if you prefer)

A handful of additional chickpeas roasted 

Another 1/2 tsp cumin seeds, toasted



Firstly pre heat your oven to 180C. Place a handful of drained chickpeas onto a baking tray, and drizzle with a little rapeseed oil (or try one of our chilli based bread dippers), salt and pepper. Bake in the oven for 15 mins then allow to cool.

In a non stick pan gently toast the cummin seeds for a couple of mins and then also set aside to cool.

To make the hummus blend together all the remaining ingredients with either a hand blender or in a food processer. Season to taste and garnish with a a good drizzle of our Smoked Chilli Dressing, some roasted chickpeas, and a sprinkling of the roasted toasted cumin seeds,  

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