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Tahini and green chilli shattah hummus topping

Dips and dressings

Incredibly simple way to upgrade your hummus with a little extra tahini, a spicy touch and nutty pine nuts.

Follow our hummus recipe


60g tahini
1 garlic clove, peeled and crushed
1 tbsp lemon juice
45ml water, plus extra if needed
1½ tbsp green chilli shatta
2 tbsp olive oil
10g pine nuts, well toasted


1. Make the tahini sauce. Add the tahini, garlic, lemon juice and water to a small bowl and use a whisk to combine. It'll look split at first, but will eventually come together as you whisk it. Season with a pinch of salt and add a bit more water if needed so that you have a thick yet pourable consistency.

2. Add the shattah to a separate small bowl and stir in the olive oil.

3. Spread the hummus out onto a shallow bowl and use your spoon to create a well in the centre. Pour the tahini sauce into the well then spoon over the shattah. Lastly, top with the pine nuts.