My version



Prep Time 5 minutes
Total Time 5 minutes
Course Miscellaneous
Servings 12


  • 420 gram can Chickpeas (or near)
  • 1 juiced Lemon
  • 1 teaspoom Dry Harissa seasoning
  • 1/2 teaspoon Cumin powder (Optional)
  • 1-2 tablespoons Olive oil
  • 1 Pinch Salt
  • 1/3 cup Water (approx)


  • Roughly drain the can of chickpeas and tip into a bullet or blender or small food processor.
  • Add the lemon juice, harissa, cumin, olive oil, salt to the chickpeas and water, try 1/4 cup and see if you need more.
  • Blitz until all is blended and is a consistency that you like, adjust the water. Refrigerate.


I love cumin but it's optional in this recipe, don't like it don't use it.
It's nice with a little sumac spice.
Lemons are not always in the fruit basket a lime works just as well, I love the tangy taste.
Personally I love this spread on toasted sour dough bread.
Great spread on any salted or plain cracker.
Recipes vary this is how I like mine and this recipe can be changed to any way you want it.

Leave a Reply

Your email address will not be published.

Recipe Rating

Time limit is exhausted. Please reload CAPTCHA.