• 2 tbsp olive oil
  • 1 red onion, thinly sliced
  • 1 tsp each cumin seeds and coriander seeds
  • ½ tsp fennel seeds
  • 1 x 400g can chickpeas, rinsed and drained
  • Juice ½ lemon
  • 1 tbsp tahini paste
  • 2 tsp finely chopped coriander
  • Pitta bread, to serve
  1. In a kadai, wok or other pan, heat 1 tbsp of the oil, then fry the onion until soft and lightly browned. Remove from the heat and set aside to cool while you prepare the rest of the ingredients.
  2. Toast the spices for a couple of minutes on a low heat until they begin to colour but not burn at all, then remove from the heat allow to cool completely and grind to make a powder.
  3. In a food processor, homogenise the chickpeas, lemon juice, tahini, spices, some salt, the coriander and red onion until smooth.
  4. Tip into a serving bowl and dress with the remaining olive oil.
  5. Warm the pita breads, *score them to enable easy tearing and serve alongside the hummus.
* Score the Pita by pressing a flat thin but not sharp edge into the pita and press down firmly without cutting the bread.

Hummus can be spelled and all are correct as it is a transliterated word from the Arabic حمّص‎.
  • hamos,
  • hommos,
  • hommus,
  • homos,
  • houmous,
  • hummos,
  • hummous,
  • or humus