Hummus topped with chermoula chickpeas

Serves 2


For the chermoula:

  • 1 clove garlic
  • Bunch coriander
  • Juice ½ lemon
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar

For the hummus:

  • 240g chickpeas, drained (200g for hummus, 40g for topping)
  • 1 tbsp tahini
  • Juice 1 lemon
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, finely chopped



  1. Blitz all the chermoula ingredients together in a food processor with some seasoning.
  2. Coat the 40g chickpeas in 1 tbsp (20g) chermoula. The rest will keep in the fridge as a drizzle.
  3. For the hummus, blitz together 200g chickpeas, tahini, lemon juice, olive oil, garlic and some seasoning until smooth, adding a splash of water if needed.
  4. Serve the chermoula chickpeas on top of the hummus alongside your favourite Ryvita Thins.


Recipe from

If You Enjoyed This, Then You May Also Like...