salt & pepper hummus with lime

Do you sometimes really want to eat something in particular, but don’t have any in the house, so you just make it?


Iced hibiscus tea-lemonade?


Well, I do.

Recently I wanted to serve some hummus as a sort of snack-lunch but we’d finished the little supermarket tub I’d had in the fridge.  Though I had a can of chickpeas and a jar of tahini, so I was set.


All over the internet you can find recipes for variations of hummus: with pumpkin or beets, with spices and seeds, with spinach, nuts, a ground meat topping.

This is really simple hummus with lime, because I didn’t have any lemons. Maybe next time I’ll give you one of the versions I mentioned just now, but not today.

  • 1 x 19oz can of chickpeas: drain the murky, starchy liquid but reserve it for later
  • 1-2 small limes: you never know how juicy a lime is until you’ve cut and squeezed it; you might need more than 1
  • 1/4 cup tahini
  • 1/8 cup olive oil
  • salt, pepper

Pour the chickpeas into the bowl of a food processor with the blade set up. Add the juice of one lime (careful not to include any seeds), the tahini and olive oil: Process until everything is well mixed. Scrape the sides and run the machine again, adding a little of the reserved liquid through the funnel until the texture is no longer chunky, and looks smooth. It won’t be entirely smooth, like yogurt, so don’t wait for that. Taste the hummus and add more lime if you want it, as well as the salt and pepper, and stir to thoroughly combine everything. You’ll have to taste and decide if you need more salt. (Depending on how salty the chickpea liquid is, and how salty you want your dip to be: you make the call on how much to add.)



I often send some hummus to school as part of a packed lunch in a little silicone baking cup. Or serve it in a small dish surrounded by fresh vegetables and maybe some crackers. Plus I love to spread it on a sandwich with plenty of alfalfa sprouts and oily roasted vegetables.

Store your hummus in a lidded or plastic-wrapped container in the fridge for up to a week.





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