Preparation info
  • Serves


    as part of a mezze
    • Difficulty


Appears in
Café Cooking: From The Parlour to Cambo Gardens

By Gillian Veal

Published 2024

  • About

I like a bit of texture to my hummus, so instead of blitzing it all together I add the chickpeas and oil last and use the chickpea brine to loosen the mix until it’s just how I like it.


  • 400 g tin of chickpeas
  • 2 large garlic cloves, roughly chopped
  • 45 ml


Drain the chickpeas in a colander set over a bowl and reserve the chickpea brine.

With a stick blender or in a small food processor, blitz the chopped garlic, lemon juice, salt, cumin and cayenne thoroughly, making sure you’ve got no lumps of garlic left. Add the tahini, chickpeas and oil and blitz until you have a smooth, thick paste. Add a tablespoon or two of the reserved chickpea br