Peri Peri hummus – Spicy, sour and delicious

breakfast pita pocket
Recipe for Peri Peri hummus

peri peri hummusHummus is one of my favourite foods. And when it’s laced with Peri Peri sauce, the regular hummus gets a spice kick like no other. It can be used as a dip for chips, sandwich spread, or if you’re like me, you’d eat it as it is. I soaked a few too many chickpeas and ended up making two kinds of hummus. One of them was this, and it was delicious. If you plan ahead, hummus can be put together in just a few minutes without much effort. With a few garnishes, it’s sure to be a hit! Don’t forget to serve it with toasted pita bread.


One big bowl (hard to give exact yield here)


Chickpeas – 1 cup soaked overnight or for at east 8 hours

Olive oil – 1/4 cup

Cumin seeds – 1 tsp

Garlic – 4 cloves

Tahini – 2 tsp (tahini is 1/2 cup toasted sesame seeds blitzed with 2 tbsp olive oil to make a paste – adjust olive oil according to desired consistency of paste)

Peri Peri sauce – as much or as little as you want

Salt to taste


Cook the soaked chickpeas with double the amount of water in a pressure cooker – let one whistle out on high heat and then cook for 10 mins on low.

While the chickpeas cook, make your tahini.

Once the chickpeas are cooked and cooled, blitz it in your blender/processor along with olive oil, tahini, garlic, salt and cumin.

You’re looking for a coarse yet spreadable mixture. You might have to stop every now and then to scrape the sides of the mixer’s jar to blitz again.

Pour this into a bowl and swirl around some Peri Peri sauce.

Garnish with coriander leaves.

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