Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is one of the most popular vegetable purées in the world. The earthy flavour of chick peas blended with the best olive oil, garlic and mint, is a most refreshing start to a meal. This is the classic recipe for hummus, but there are many variations.


  • 175 g/6 oz/1 cup chick peas, pre-soaked
  • 2 garlic cloves, crushed
  • juice and zest of 1 lemon
  • 150 ml/5 fl oz/ cup olive oil
  • generous handful mint, finely chopped seasoning to taste


    Boil the chick peas in 1.7 litres/3 pints/2 quarts water for 2 hours, or until tender. (Chick peas do not disintegrate if overcooked, but they will break up on the point of a knife.) Drain well, but keep back about 150 ml/5 fl oz/ cup of the cooking liquid in case the purée is too thick. Blend everything until you have a smooth, creamy purée.