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Herb Hummus Dip Platter

It's worth making hummus from scratch, especially if you're not a fan of the plain flavoured store-bought hummus. Instead, try my creamy Herb Hummus Dip filled with flavours of parsley, chives, cumin, and lemon juice.

Herb Hummus Dip Platter

Serves 6




400g can organic chickpeas

1/2 cup parsley

1/4 cup chives

1/4 cup dill

1/4 cup extra virgin olive oil (plus extra to drizzle)

1/3 cup freshly squeezed lemon juice (extra may be needed)

2 whole garlic cloves

2 tbsp tahini

2 tbsp water (more or less)

1 tsp sea salt

1/2 tsp cumin powder

1/4 tsp cayenne pepper


  1. Rinse and drain chickpeas and prepare all other ingredients.

  2. Add all ingredients to a food processor and blitz until smooth.

  3. If hummus is too thick, add a tablespoon of lemon juice or water at a time until consistency is smooth (not too thick or thin).

  4. Place hummus on a platter or in a bowl and drizzle olive oil and scatter herbs over the top.

  5. Will keep it in the refrigerator in an airtight container for a week.

Serve on Platter:

Wafers / Crackers

Carrot sticks

Zucchini sticks

Cucumber sticks

Snow peas




Herb Hummus

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