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Mustard Humus


I love humus and I eat it a lot: as a side dish to salads, as a spread on my canapés, and sometimes as a salad dressing itself. This is a classic humus recipe with an extra kick. If you want to keep it simple just leave out the mustard and voila.

Equipment: Blender

Prep time: 10 min

Difficulty: easy




  • 75g tahini paste or sesame seeds
  • 400g tin of chickpeas, save the liquid
  • Juice of 1/2 lemon
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. ground cumin
  • 2 garlic cloves
  • 2 tbsp. Dijon mustard
  • 1 tsp. mustard powder
  • ½ tsp. cayenne pepper
  • Freshly ground black pepper to taste


1. If using sesame seeds, place them in a blender and grind until they create a paste.

2. Blend all ingredients until smooth, adding the chickpea liquid a little bit at the time. Depending on how thick consistency you prefer, you might use all of the chickpea liquid or just a little bit.

3. Taste for seasoning and add a little bit more olive oil, lemon juice and cumin if needed.


25 May 2016