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
100 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, cumin, tahini and lemon juice to the stock and blitz into a puree.
  3. Heat the rest of the chickpeas in a sauce pan until just warm.
  4. Add them to the sauce and mix well.
  5. Serve the dish warm with a drizzle of olive oil, a bit of cumin and the nut bread.
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