Recipe for Roasted Chickpea Hummus, created especially for allergy sufferers. It is dairy, gluten, egg and nut free

2 x 410 g tins chickpeas, drained, but keep the liquid
2 large cloves of garlic, crushed
100 ml avocado or olive oil
5 ml (1 tsp) cumin seeds
5 ml (1 tsp) ground cumin
100 ml lemon juice
salt and pepper

How to
Preheat the oven to 180C and line a small baking tray with foil. Pat chickpeas dry with paper towel. Place 1 of the tins of chickpeas with the garlic, 30 ml of the oil and cumin seeds in a large bowl and mix to coat the chickpeas.

Place the oil coated chickpeas with the seasonings on the baking tray and roast 15-20 minutes or until lightly golden brown.

Place roasted chickpeas with the oil and seasonings from the pan, in a large bowl. Add the remaining chickpeas, oil, ground cumin and lemon juice. Add 30-50 ml of the reserved liquid from the tin. Blend to form a chunky mixture and season to taste. Add more liquid or water, if you prefer a smoother hummus.

Serve as a snack with fresh veggies or as a spread.

Recipe provided courtesy of Pharma Dynamics – a leading allergy pharmaceutical company – and created by well-known food consultant, Heleen Meyer. For more information visit

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