Masabacha Warm Chickpea Hummus

Name: Masabacha Warm Chickpea Hummus
Total time: 25 min
Cuisine: Israeli
Ingredients: 800g tinned chickpeas, drained; 80g tahini; 2 lemons, juiced; 2 garlic cloves, crushed; 5 tbsp water; 1 tsp ground cumin; 3 tbsp extra virgin olive oil; 1 red chilli, finely chopped; 20g flat leaf parsley, chopped

Whole warm chickpeas folded through lemony tahini, with a garlic and chilli topping.

Time25 mins
LevelEasy
Costabout £0.89 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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800 gtinned chickpeasdrained
80 gtahini
2lemonsjuiced
2garlic clovescrushed
5 tbspwater
1 tspground cumin
3 tbspextra virgin olive oil
1red chillifinely chopped
20 gflat leaf parsleychopped

Method

1
Warm the chickpeas in a pan with the water for 8 minutes, until soft and steaming.
8 min
2
Mash roughly with a fork, keeping about half whole.
3
Stir in the tahini, lemon juice, half the garlic and the cumin. Season with black pepper. It should be loose and spoonable.
4
Heat the olive oil in a small pan and cook the rest of the garlic and the chilli for 1 minute, until fragrant.
1 min
5
Spoon the warm chickpeas into bowls, pour the hot oil over and scatter with parsley. Serve with warm bread.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.