I absolutely love this HOMEMADE HUMMUS WITH CHILLI OIL! I always make double and freeze a portion, it is simple to make with tinned chickpeas but I prefer to use the dried as they give a chunkier result.  It’s much cheaper to use dry peas but, of course, you need to soak them and cook for some time so factor this into your timings. If you prefer you can omit the chilli oil and just have it plain.

You can eat it in myriad ways; straight from the bowl, as a snack/appetizer on small crackers or scooped up with a crunchy lettuce leaf such as Little Gem,  with flatbread as part of a mezze type meal, with BBQ meat in a warm pitta bread & all sorts of salady like offerings…………I could go on..

Homemade hummus with chilli  & toasted pine nuts


Serves 6 as a dip

Don’t forget to start the night before if you are using dried chickpeas

200g dried chickpeas*

1 tbsp. pine nuts

Approx. 6 tbsp. of olive oil

 ¼ – ½ tsp chilli flakes

Juice 1 lge lemon (+ you may want to add more at the end)

½ tsp ground cumin

1-2 garlic cloves to taste, chopped small or crushed

2 tbsp. natural yoghurt

Salt and freshly ground black pepper



  1. Drain the soaked beans, cover with water, and bring to boil, don’t add salt at this stage. Boil for 10 minutes and then reduce to a simmer for approx. 45 minutes. The chickpeas should be just soft but still firm. In the meantime put the nuts on a small baking tray and toast in a moderate oven. WATCH them- they can catch easily.
  2. Put 1 tbsp. of olive oil in a small pan and add the chilli flakes. Warm it over a gentle heat for about 2 minutes and set aside.
  3. Put the cooked chickpeas, lemon juice, cumin, garlic and yoghurt into a food processor and whiz. With the motor running drizzle in the olive oil until you have a rough paste, not sloppy.  You may not need it all. Season to taste.
  4. Transfer to a serving bowl, sprinkle with nuts and drizzle with the chilli oil.  Serve with warm pitta bread (cut into fingers for dipping) and a firm, pointy lettuce such as Little Gem that you can use to scoop up the mixture.


*When reconstituted 200g dried beans = 450g approx… I think the flavour is better with the dried beans (and cheaper especially if you want to double up the recipe-this hummus freezes well) If you want to use canned beans most tins are 400g = drained weight of 240g