Recipe: Hidden Hummus

When we were down in Cornwall a couple of weeks ago, we visited the Hidden Hut at Porthcurnick beach – one of our favourite places to eat.  A walk along the cliff from Porthscatho brings you to the Hidden Hut just above the beach.  With a great lunch menu and their Feast nights (which sell out as soon as they’re released) this really is a foodie destination extraordinaire, sign up for their mailing list to hear about the feast nights.




We all chose different things to eat and I had flatbreads, hummus and tzatziki – absolutely delicious!  We make a lot of hummus at home, so everyone tried some and we couldn’t quite identify what was in it – we asked the chef, but his hummus is a state secret so duly inspired I set about trying to replicate it when we got home.  Now the tastebuds of time may have altered my memory of it – but I thought I would share my attempt at it with you, it got full marks from my tasting panel!


  • 1 can of chickpeas – drained and rinsed
  • The juice of 1 lemon
  • 3 cloves of crushed garlic
  • 2 tablespoons of olive oil ( I add one tablespoon at first and then add more if needed)
  • 5 pieces of sun-blush tomato (you can find these on deli counters)
  • 1 tablespoon chopped parsley
  • A bit less than a tablespoon of chopped dill
  • Half a teaspoon of sugar
  • Salt and pepper (I add some at the beginning and then adjust to my taste at the end)


Place all the ingredients in a tall sided jug or bowl and whizz with a stick blender until smooth (a food processor will do the same job).  If it looks too coarse for your taste add a little more lemon juice and olive oil.

Serve in a lovely bowl (this is my favourite of the moment – a lipped bowl from and garnish with a couple of pieces of sun-dried tomato and herbs.  If I manage to keep the hungry boys away from it, this lasts for a few days in the fridge.


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