Originally a middle-eastern dish, it is much better known here now.

It can be served as a nice starter or just a late-night snack.

Prep:           10 mins.

Cooking:      0 mins.

Course:        Starter, lunch or snack

Serves:        AMAR  – as many as required – (1 can will feed 3 – 10 according to how much they eat – obviously.)

Rating:         2:  Easy


There are a great many differing recipes for humus.  The chick peas and Tahini are common to all.  Some have paprika, some have parsley.


  • Can of chick peas
  • 2 tablespoons Tahini
  • 1+ clove garlic
  • Juice of 1 lemon
  • Olive oil for top
  • Fresh (curled) parsley if you can purloin some
  • Food processor or liquidiser


  • Open the can of chick peas, drain out the liquid and rinse the can contents under the cold tap. Drain well.
  • Put them into a liquidiser/food processor.
  • Peel and chop a clove (or two…. or three) of garlic and put together with the Tahini (creamed sesame seed paste, bought in a jar – see Tricks’n’Tips), about a couple of good tablespoons should do.
  • Pour into a container, add the lemon juice (no pips please; we’re British!) and mix well. Allow it all to settle and cool in the fridge for a couple of hours.
  • Pour a little olive oil on top and serve with toast, crispbreads, toasted pitta…..


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