Chickpeas in hummus sauce

Chickpeas in hummus sauce

As I mention in the Chicken in Hummus Sauce recipe, my first taste of hummus as a sauce happened at Abu Hassan’s in one of Beirut’s busiest neighbourhoods Burj Hammoud. It actually was this recipe right here: a warm hummus sauce with chickpeas. It’s very easy and quick; with a salad on the side and some Lebanese bread you’ll have yourself a lovely flavoursome meal!


  • 750 gr canned chickpeas
  • 1 cube vegetable stock
  • 1 garlic clove
  • 1 teaspoon ground cumin seeds, and some extra for garnish
  • Juice of half a lemon
  • 50 ml tahini
  • Olive oil
  • Nut bread or Lebanese flatbread to serve


  1. Dissolve the stock cube in 250 ml hot water.
  2. Add 250 gr of the chickpeas, garlic and cumin to the stock and blitz into a puree.
  3. Fold the tahini and lemon juice in the mixture.
  4. Heat the rest of the chickpeas in a sauce pan until just warm.
  5. Add them to the sauce and mix well.
  6. Serve the dish luke warm with a drizzle of olive oil, a bit of cumin and the nut bread.


  1. Eliz J.

    Wow! Can I just say I LOVE chickpeas and I LOVE hummus! I never thought of putting the 2 together! That’s a double dose of chickpeas!! Love Tahini too! I can just imagine how silky and creamy this will be. I will definitely be trying this! Thanks for the inspiration. By the way, I already love your Avocado Kibbeh Nayyeh and make it with a homemade Lebanese Kibbeh spice blend that I have. Delicious!

    • Oh then you will really LOVE this one! It’s one of my favourites. You can use the sauce with all sorts of other veggies, like roasted cauliflower or eggplant. Can’t wait to hear what you think of this one 🙂

      • Eliz J.

        It was really amazing!! Everyone loved it and went back for seconds. Will have to try it with the roasted cauliflower next. Thank you, Oliver!

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