Coronation hummus

Combine two picnic favourites in this dip, with creamy coronation and hummus. Top with pomegranate seeds and enjoy with pittas and veg crudités for dunking

  • Prep:25 mins
    No cook
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 161
  • fat 8g
  • saturates 1g
  • carbs 13g
  • sugars 0g
  • fibre 5g
  • protein 6g
  • salt 0.02g


  • 2 x 400g cans chickpeas
  • 1 garlic clove, peeled
  • 5 dried apricots, roughly chopped
  • 2 tsp mild curry powder
  • 1 lemon, zested and juiced
  • 3 tbsp tahini or nut butter of your choice (such as almond, cashew or peanut)
  • 2 tbsp extra virgin olive oil, plus a drizzle
  • ½ small red onion, finely chopped
  • 2 tbsp pomegranate seeds
  • pinch of nigella seeds
  • small handful of coriander, mint or parsley leaves
  • toasted pittas and veg crudités (we used carrots, celery, cucumbers and chicory), to serve


  1. Drain the chickpeas over a bowl, reserving the liquid from the can. Tip all but 1 tbsp of the chickpeas into a blender. Add the garlic along with the apricots, curry powder, lemon zest and juice, the tahini or nut butter, oil and some seasoning. Add 4 tbsp of the reserved chickpea liquid and blitz to a smooth paste, adding more liquid if needed. Chill until needed. Will keep chilled for up to two days.

  2. To serve, spoon the hummus onto a plate or into a shallow bowl, using the back of the spoon to create a dip in the middle. Top with the onion, pomegranate seeds, nigella seeds, herbs, reserved 1 tbsp chickpeas and a drizzle of oil. Serve with pittas and crudités for dunking.

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