This Middle Eastern chickpea purée or hummus is great served with toasted pitta bread, with super fresh and crisp vegetable crudites or as part of a selection of hors d'oeuvres. Hummus should be kept chilled if you are keeping it overnight and used up within 2 days of making.


  • 175g dried chickpeas, soaked overnight in cold water, drained, and cooked in fresh water until tender. reserve the cooking liquid
  • 2 cloves of garlic, peeled and crushed to a paste
  • Juice of 1 lemon
  • 150ml of tahini (sesame seed paste)
  • 1 tsp roasted and coarsely ground cumin
  • Salt and freshly ground black pepper
  • 2 tblsp olive oil
  • 2 tblsp chopped coriander
  • Pinch of paprika
  • Pinch of tiny or finely chopped mint leaves
  • Pinch of marjoram leaves


  • Tahini quality varies greatly, so try and find an authentic brand. Once the container has been opened, store it covered in the fridge.
  • Place the drained chickpeas and garlic in a food processor with 4 tablespoons of the cooking water. Add half of the lemon juice and purée.
  • Add the tahini, cumin, a good pinch of salt and blend again. If necessary, add a little more of the cooking water to achieve a smooth purée. The mixture should not be too dry. It should have a slightly creamy appearance and just hold its shape on a spoon.
  • Taste and add more lemon juice and salt as needed. Fold in the chopped coriander by hand.
  • Serve drizzled with olive oil and a dusting of paprika and scatter over the mint and marjoram leaves.
  • When serving the Chickpea and Coriander Purée with Roast Lamb, the purée can be prepared ahead of time and kept at room temperature.
  • Just before serving, add a little boiling gravy to the purée to warm it and soften it very slightly.
  • Omit the mint and marjoram leaves.
  • Serve with the carved lamb and more gravy.
  • Mint relish is a great accompaniment to the Roast Lamb and the Chickpea Purée.