The great thing about this is dish is it’s SUPER versatile.  Dish it up on a large platter for grazing with friends and family, serve it with raw vege crudités, roast up some kumara chips and dip away.  If you’re in a hurry, grab a good quality hummus from the store and this can be on the dinner table within 30 minutes.  Fast, fresh, nourishing and easy.



  • 1 can drained organic chickpeas
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 1 clove of garlic
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 3 tbsp water

Roasted chickpeas

  • 1 can drained organic chickpeas
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp coconut sugar

Tomato salad

  • 400g cherry tomatoes halved
  • 1/2 cup parsley finely chopped
  • 1/2 red onion finely diced
  • 1 tbsp olive oil
  • Juice of 1/2 lemon
  • Salt & pepper

Garlic herb sauce

  • 1/4 cup of hummus
  • 1 tbsp lemon juice
  • 2 tbsp freshly chopped dill
  • 2 cloves garlic crushed
  • water or almond milk to thin

To Serve

  • Pita bread toasted
  • Vegetable crudités


1. Preheat the oven to 180 degrees Celsius.

2. To make the hummus, place all the ingredients into a high powered blender or food processor and mix for 2min or until smooth.  Scrape down the sides and loosen with more water if required, process again.  Season to taste and set aside.

3. To make the roasted chickpeas, place the well drained chickpeas in a bowl with the rest of the ingredients and mix well.  Spread onto a tray and bake for 20min.

4. To make the tomato salad, place all the ingredients in a bowl and mix well.  Season to taste.

5. To make the garlic herb sauce, place all ingredients in a bowl.  Using a whisk, beat until creamy, adding more water/almond milk to reach a sauce consistency.

6. To serve. Spread platter with hummus.  Sprinkle over the roasted chickpeas, spoon over the tomato salad and drizzle over the garlic herb sauce.  Serve with toasted pita and/or crudités.