Prep 30 m
2 - 3


    180 gms boiled chickpeas (soak it overnight, drain the water and boil it with fresh water)

    20 gms sesame paste or tahini 

    10 ml lemon juice 

    3 gms garlic (minced)

    3 gms salt or to taste

    10 ml olive oil 

    10 gms pickled turnip (store brought jar)

    1 gms parsley 

    1 gms thyme 

    1 gms paprika 

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Ingredient Substitution Guide


1. Grind the chickpeas until soft. The consistency should be like a thick paste.

2. Mix in the tahini, salt and lemon juice.

3. Add in pickled turnip, parsley and garlic and mix well.

4. Decorate with thyme and paprika.

Note: Home-made hommos or hummus lasts between 3 to 4 days in a refrigerator. Whereas a store brought one lasts 6 to 7 days if left unopened. It is, however, best to consume it fresh. Use it as a dip, spread or just eat it on its own.

The herbs and pickled turnip lend a fresh taste to this hummus and the garnish is worth it.