Search This Blog

Follow me here

Sunday, March 6, 2016

Chili & Herb Hummus

Serves 4
Preparation time: Over night soaking & boiling.
30 to 40 minutes.
If you are using canned chickpeas - 10 minutes.


1 cup chickpeas 
1 tbsp chopped garlic
3 tbsp tahina (sesame paste)
2 tbsp lemon juice
1 tbsp red chili flakes
2 tbsp chopped parsley (or chopped coriander leaves)
3 tbsp extra virgin olive oil


  • Soak chickpeas overnight and boil with salt. (do not overcook)
  • If you do not have tahina, then make a paste of white sesame seeds with little water. We need 3 tbsp in total.
  • Chop the herbs.


  1. Add boiled chickpeas and all other ingredients to a mixer jar.
  2. Make a fine paste adding very little water as needed.
  3. Before removing from the jar, taste and adjust the salt and lemon juice.
  4. Remove in a serving bowl and drizzle more olive oil, herbs and chili flakes as garnish. Refrigerate till it is chilled.
  5. Serve cold with pita bread, cucumber & carrot sticks or as a dip with Kababs.
Also see my other Arabic dip recipes:


  1. all your Arabic dips are too good , tried your chilli and herb hummus excellent...