This delicious recipe makes a lovely addition to a picnic, or can be enjoyed with an assortment of flatbreads and crudités for a satisfying sharing lunch.

An exquisitely smooth dip of garlicky butterbeans, topped with a crunchy mix of honey-toasted nuts, seeds and chickpeas - it's a delicious and nutritious meal in itself. 


  • For the Houmous

  • 1 jar
    Butter beans
  • 2 teaspoons
  • 1/2
  • 2 cloves of
  • A big pinch of
  • A good pinch of
    Black pepper
  • For the topping

  • 2 teaspoons
    Cumin seeds
  • 1 teaspoon
    Chilli flakes
  • 2 teaspoons
    Smoked paprika
  • 2 tablespoons
  • A drizzle of
    Olive oil
  • 2 tablespoons
    Pumpkin seeds
  • 2 tablespoons
    Sunflower seeds
  • 1 tablespoon
    Sesame seeds
  • 1 tablespoon
    Walnuts, chopped
  • 1/2 a jar of
  • A drizzle of
    Olive oil
  • A drizzle of
  • To serve

  • A pile of
  • A selection of
    Fresh vegetables


  • Into a blender place the butter beans (including most of the liquor from the jar), the garlic, tahini and the juice of 1/2 a lemon. 

    Blend to desired consistency, adding the remaining liquor from the jar of butter beans if required. Season with salt and pepper. 

    Rinse the chickpeas with cold water, let them dry and then lay out on a baking tray. Sprinkle seeds, walnuts and sesame seeds onto the tray. Drizzle with olive oil and honey and mix thoroughly. 

    Place into the oven at 200C for 8-10 minutes until toasted and crispy. 

    Pour the houmous in a bowl, topped with the chickpea, nuts and seeds, and serve with warm flatbreads and a variety of veggie sticks to dip and dunk. 

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