Homemade hummus with veggie dippers

By Jamie Humby | Chef

Published 2 December 2024

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A serving bowl filled with hummus sits next to a bowl of chopped carrots.

With its smooth and creamy texture, and bright, nutty flavour, homemade hummus is always a hit.

Whether you’re planning your next party or want to stock up on snacks for yourself or the kids, hummus is a quick and easy way to get some extra veggies into your day. It’s also a great way to clear that stash of canned chickpeas out of your pantry (guilty as charged) and use up any extra veggies sitting in your fridge drawer.

Prep time

15m

Cook time

20m

Serves

Ingredients

2 cans chickpeas, drained
2 cloves garlic, peeled and finely chopped
2 tbsp tahini
1 tbsp sherry vinegar
1 tbsp ground cumin seeds
1 tbsp ground coriander seeds
1 lemon, juiced
1 tbsp extra virgin olive oil
1 tsp cracked pepper
1 tbsp parsley leaves, finely diced
Carrots, peeled and cut into sticks
Celery, cut into sticks

Method

Step 1:

Pre-heat oven to 180°C on fan bake.

Step 2:

Spread half a tin of drained chickpeas on a lined baking tray and bake for 10 to 15 minutes or until crunchy. Set aside.

Step 3:

Add remaining chickpeas and garlic, tahini, vinegar, cumin seeds, coriander seeds and lemon juice to a food processor. Blend until smooth. Add a little warm water if needed to provide a nice creamy texture.

Step 4:

Spoon into a bowl and sprinkle with your crunchy chickpeas, olive oil, cracked pepper and parsley leaves. Serve alongside vegetable dippers.