Hummus-ish and chickpeas on crackers

We have a bit of a glut of chickpeas at the moment as I cooked a big batch of dried ones earlier in the week. My intention was to freeze them in batches for further use but there are so many I have kept half to experiment with.

Today, I had planned to make hummus but thought I might try and vary it a bit. The end result really wasn’t all that different from hummus, the only difference being that I substituted sesame seeds for tahini to give it a crunchier texture. It was nice for a change.

This was thrown together in a haphazard fashion so the measurements are approximate.


400g chickpeas
50g sesame seeds
Juice half lemon
2 cloves garlic, finely chopped
Extra Virgin Olive Oil


The method is very simple! Reserve a small amount of the chickpeas and sesame seeds to put on the crackers after. Chuck the rest save the oil in a blender and add the oil slowly until you are happy with the consistency. Season to taste.

Serve on crackers with chickpeas and some sesame seeds sprinkled on top.



Written by Niamh
Cooking and travelling, and sharing it all with you.