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125g dried chickpeas, soaked overnight

1/4 tsp baking soda

100g tahini

125ml ice cold water

1 small garlic clove, crushed

1/2 lemon, juiced

1 tsp sea salt

1/2 tbsp rapeseed/olive oil (extra virgin)

paprika, cumin and oil to serve

Hummus Masabkha

This chunky hummus can be found served warm in hummus restaurants around Israel and is our favourite type.


1. Drain chickpeas and add to a large saucepan with the baking soda (this will help them cook faster) and plenty of fresh water. Cook for approximately 40 minutes until soft. Check by squashing a chickpea against the side of the saucepan.

2. Drain cooked chickpeas and mash a little so some remain whole, add the remaining ingredients and stir.

To serve: Spoon the hummus into a bowl, drizzle a little oil on top, and sprinkle with paprika and cumin. Serve with fresh bread/ lavosh flatbreads, fresh veg or pickles.

Products used in this recipe