Jules Of The Kitchen_CROPPED 2In this special Ramadan series, Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’, will bring you recipes that are perfect for the celebration of the Holy Month of Ramadan. New recipes every week, straight from Jules of the Kitchen.

Easy Hummus Dip

Serves 6
Preparation time: 20 minutes
No cooking – just chill


1 x 400g can chickpeas – rinsed and drained
1 large fresh lemon – juice
2 tbsp tahini
1 garlic clove – crushed
2 tablespoons (30 ml) extra-virgin olive oil
Sea salt to taste
Plenty of coarsely ground black pepper – to taste
2 – 3 tablespoons water – warm (to thin)


Sprinkle sea salt
Extra virgin olive oil – a heavy glug

Easy Hummus Dip


Make dip

Place all the ingredients into a food processor and pulse until smooth. Taste and adjust as you see fit.

To serve

Dollop into a bowl or onto a plate and top with a heavy glug of extra virgin olive oil.


Season generously with sea salt flakes and coarsely ground black pepper and serve with Toasted Pita Dunkers or vegetable crudités.

Jules Tips: Such a versatile dip that can be served as a whole where everyone ‘dips’ in or for a starter in individual ramekin dishes. Can be made fresh and served immediately, or prepared the day before and stored in the fridge in a plastic container. A perfect snack, sandwich filler or pre-dinner nibble. Oh yes, if you wish the dip to taste more garlic, then of course add an extra one or two more cloves of fresh garlic! I also like to substitute the fresh lemon juice with cider vinegar – for a slight change in the taste or if I am running short of lemons.

Contributed by: Julia Toon, Jules of the Kitchen

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