VegBox Recipes

Classic Chick Pea Hummus

Hummus (or humous) is a traditional Middle Eastern dip. It's a delicious way of using chick peas. It takes 5 minutes to make, so it's quick and nutritious.


Serves 4 as a side dish

  • 2 cloves garlic, peeled
  • 250g chickpeas, cooked (or 1 can, drained
  • 3 tbsp olive oil
  • 2 tbsp tahini (pureed sesame seeds
  • 2 tbsp water
  • 1 tbsp fresh parsley
  • 1 small, dried chilli (or ½ fresh chilli, deseeded) - optional
  • Pinch of salt
  • Some extra water


  1. Put the tahini, water, garlic, olive oil and chilli into a blender or food processor

  2. Blitz until the garlic and chilli are finely chopped.

    Note: it's important to do this before adding the chickpeas, or you could end up with garlic / chilli "hot spots" in your finished hummus!

  3. Add the chickpeas and blitz until a fairly smooth paste is formed. You might need to add more water, a tablespoon at a time, if the mixture gets too dry.

  4. Finally, add the parsley and blitz for a few seconds until it's chopped and mixed.


Time From Cupboard-To-Table

About 5 minutes
Remember that dried chickpeas must be soaked overnight and then simmered for up to an hour, before they're ready to eat. Therefore this recipe assumes you've either done that and frozen them or you're using a can

Notes & Variations on Classic Chick Pea Hummus

Remember, the chilli is optional. Without it, you get a milder version that may be more palatable for fussy eaters.

For an interesting twist, try beetroot hummus.


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