Butterbean hummus with chopped salad


  1. To make the hummus, drain the chickpeas, reserving the liquid they come in. Chuck the chickpeas into a blender with 100ml of the chickpea water, the tahini, garlic, lemon, cumin and a pinch of salt. Blitz together. check the seasoning, adding more salt to taste and drop in an ice cube. Blitz until smooth. Add a little more chick pea water of it looks too dry.
  2. Chuck all the ingredients for the salad, except the sumac, into a mixing bowl and toss together.
  3. Swirl the hummus onto 2 plates and top each with the salad. Scatter over the sumac and dive on in with plenty of flatbreads.


Serves 2 as a main

For the hummus
1 x 400g tin butter beans
120ml tahini
1 clove garlic
The juice of ½ a Lemon
1 tsp ground cumin

For the salad
1 tomato, finely chopped
½ red onion, finely chopped
¼ Cucumber, finely chopped
60g mixed pitted olives, roughly chopped
A handful of finely chopped parsley and mint leaves
1 tbsp olive oil, plus extra for drizzling
The juice of ½ a lemon
1 tbsp pomegranate molasses
1 tsp sumac

Flat bread to serve

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