Enjoy this classic Middle Eastern dip with vegetable sticks, crackers, bread or meats. It's easy to make and packed full of the goodness of chickpeas.

  • 15 mins cooking
  • Serves 4
  • Print


  • 2 (160g) wholemeal pitta breads
  • 1 tablespoon lemon juice
  • 1/2 (40g) brown onion, chopped finely
  • 1 clove garlic, crushed
  • 1/2 teaspoon ground cumin
  • 200 gram (6½ ounces) canned chickpeas (garbanzo beans), rinsed, drained
  • 1/4 cup (60ml) low-fat milk
  • 1/4 teaspoon sesame oil
  • 2 teaspoon fresh coriander (cilantro), finely chopped


  • 1
    Preheat oven to 180°C (160°C fan forced).
  • 2
    Cut bread into thin triangles, place on oven tray. Bake for 8 minutes or until crisp.
  • 3
    Meanwhile, combine juice, onion and garlic in a small frying pan, cook over medium heat, stirring, for 4 minutes or until onion softens.
  • 4
    Blend or process onion mixture with cumin, chickpeas, milk and oil until smooth, stir in coriander.
  • 5
    Serve hummus with pitta crisps.

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