Chunky Chickpea Dip with Roasted Lemon & Tomatoes

Chunky Chickpea Dip with Roasted Lemon & Tomatoes

I didn’t think it could ever happen, but it did. I got sick of hummus. 

I am still in full agreement with fellow blogger and cookbook author, Dreena Burton, that “hummus is a food group”. It just turns out that you can have too much of a good thing .  

Chunky Chickpea Dip with Roasted Lemon & Tomatoes

When this whole candida saga began I was a little clueless about how to replace my typically fruit-heavy breakfasts with savoury and preferably grain-free options. I found my saviour in hummus and ate it in abundance with veggie sticks and raw crackers every morning without fail. I’d then go on and eat the same for lunch.

It did briefly cross my mind that  I might turn into a chickpea, or at least turn orange from all the carrots I was eating for dipping (!) but I burnt out on it before I noticed any change in my skin colour…

I found alternative meal options and hummus got the boot.

Chunky Chickpea Dip with Roasted Lemon & Tomatoes

However, after several weeks apart, I eventually began to miss my old friend. This chunky chickpea dip is my way of easing back into hummus world. 

Warm chickpeas are gently crushed with olive oil and tossed with baby tomatoes and whole lemon slices, roasted to mellow their sharpness and bring out their sweet flavour. A sprinkle of fresh parsley and toasted cumin seeds seal the Middle-Eastern deal. 

Hummus-esque but not hummus. 

Chunky Chickpea Dip with Roasted Lemon & Tomatoes

 I loved this piled onto raw crackers-  these from Pura Vida are especially tasty. But this would be delicious on toasted bread as well or scooped up with crunchy lettuce leaves. Recipe Card

Chunky Chickpea Dip with Roasted Lemon & Tomatoes
Serves 4
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  1. 1 1/2C Well-cooked chickpeas, freshly cooked (see note for canned chickpeas)
  2. 1C Baby plum or cherry tomatoes, halved
  3. 1t Olive oil
  4. 1/4t Fine salt
  5. 1/2 Lemon, sliced into half moons
  6. 1T Lemon juice
  7. 2T Olive oil
  8. Handful of fresh parley, roughly chopped
  9. Salt and pepper, to taste
  10. 3/4t Cumin seeds
  1. Preheat the oven to 180C/350F
  2. Mix the tomatoes with the teaspoon of olive oil and the salt. Place on a lined baking tray, cut-side up. Roast for 10 minutes, add the lemon slices and cook for a further 20 minutes. Remove from oven and set aside.
  3. Toast the cumin seeds in a small pan for 1 minute, until fragrant, then lightly crush in a pestle and mortar or the flat of a knife.
  4. While the chickpeas are still warm, add to a bowl along with the olive oil and lemon juice and gently mash with a potato masher. You want to keep plenty of texture.
  5. Stir through the roasted lemon slices and tomatoes, fresh parsley and cumin seeds. Season to taste.
  6. Serve at room temperature or cold with crackers or crusty bread.
  1. - If using canned chickpeas or chickpeas that have already been cooled, simmer in a pan of boiling water for 5 minutes or so until soft. Drain and then proceed to gently mash.
Adapted from Waitrose magazine
Adapted from Waitrose magazine
Coconut and Berries
I’m submitting this recipe to the weekly link-ups, Wellness Weekends and Healthy Vegan Fridays





Chunky Chickpea Dip with Roasted Lemon & Tomatoes

Have you got sick of any of  your favourite foods from over-doing them? 

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  1. says

    Love this easy recipe Emma, perfect for my lunch! We went through a phase of eating lots of hummus too but I never tire of it, it’s yummy!

      • says

        This looks beautiful and so simple. Somehow, it has never occurred to me to roast grape tomatoes, even though I always roast Romas in the winter. I have a pint of baby tomatoes in the fridge that are going to be roasted tonight, off to get some chickpeas cooking!

        • Coconut and Berries says

          Thanks Michelle :) We couldn’t eat up with our garden tomatoes in the summer so I would roast all the baby red and yellow ones until they were shrivelled and sweet. They were especially delicious on salads, pasta and pizza.

  2. says

    I could eat chickpeas every day – so so so yummy – and this looks fantastic – not sure about roasted lemon – they look pretty but I am not that into lemon – did you eat the slices whole?

  3. Nicole says

    This looks great and healthy. What tyoes of snacks do you eat it with? It looks like there are some blue corn tortilla chips in the pic. Thx!

    • Coconut and Berries says

      Thanks Nicole. I mentioned the my dippers in the post- “I loved this piled onto raw crackers- these from Pura Vida are especially tasty. But this would be delicious on toasted bread as well or scooped up with crunchy lettuce leaves.”
      Hope you try it!

  4. says

    I have a terrible, terrible tendency to overdose on favourite foods. I have been doing it since a child and still can’t eat kiwi fruit after eating it daily for many months as a 10-year-old! Fortunately most other ‘too much’ experiences have been short lived and I have returned to the favourite food with a dose of moderation 😉 This twist on hummus sounds lovely and looks beautiful too!

    • Coconut and Berries says

      Thankfully it seems my aversion to hummus hasn’t lasted too long but I was worried I’d ruined it for me for life!
      I think most of the other foods I od’d when younger on I wouldn’t want to eat now anyway!

  5. Sandra m. says

    Hi, Emma!
    I can’t believe it has taken me this long to stumble upon your blog. Honestly, I don’t know how you do it, but every recipe you share makes me want to put on my apron and start cooking right away. Talking about getting sick of favourite foods, veggie salads tend to get boring after a while. I went vegan only recently, and I have been struggling with trying out new flavours and textures. I live in TO and I love dining out, but it sure gets pricey after a while. However, these vegan spots are worth giving a shot, but only as long as it’s not a three-times-a-week thing. I am becoming all the more confident when cooking at home, and I must say, my family don’t seem to be raising any objections:)
    I use hummus almost every other day now, I’d better make sure I don’t overdo it! Also, have you ever tried substituting tahini with something else? I find it very oily. Even though they’re healthy fats, my husband and I are trying to cut down on our daily fat consumption. Thank you for any suggestions.
    I am looking forward to making the chickpea dip for brunch this Sunday.

    • Coconut and Berries says

      So pleased your vegan journey is going well and that you’re enjoying the blog Sandra! I rarely eat out though I do enjoy it, but mainly because it’s expensive and I’m a student! That’s forced me to become a better cook though and led me to discover so many new flavours and foods. I’m sure it will get easier for you with time too.
      I really like the flavour of tahini in hummus and don’t worry too much about whole foods sources of fat. If you did want to lighten it up though then vegetable broth works well, along with more lemon juice for extra flavour. Thanks for reading :)

  6. says

    I go between boom and bust on hummus – I eat so much, I can’t stand it any more then have weeks where I can’t even look at it. Then after a while I come back to it, gradually, and then the whole cycle starts again. Maybe I just need to make some chunky dip instead!

    • Coconut and Berries says

      Sounds like I’m not alone then! I figured I’d keep my hummus cravings satisfied but not burn out on it by keeping things fresh with some different but similar dips :)

    • Coconut and Berries says

      Hopefully I’ll never get sick of hummus again but now I’m not eating it in large quantities more than once a day I think I’ll be fine 😉

  7. says

    this is a great idea! i always preferred chunky dips and sauces to smooth. and i’m loving that you eat hummus for breakfast. maybe i should try?

    • Coconut and Berries says

      I eat anything for breakfast! Hummus is a pretty healthy and sustaining option too when eaten with veggie sticks and raw/GF/wholegrain crackers :)

  8. says

    Ha! I’ve overdosed on hummus a few times – usually when on the road and unable to get good vegan eats. Hummus is a great option because it’s portable and available in almost any grocery store. But…too much of a good thing…

    Anyway, this looks delicious and really, like a whole different dish anyway :-).

    • Coconut and Berries says

      This one’s not really hummus but just similar enough 😉
      I always seem to travel with hummus & carrot sticks!

  9. says

    I would mourn the loss of hummus interest on your part, but it seems to have been a very good shift- Your reinterpretation of the classic spread looks like it may even be an improvement on the original! I do love chunkier dips, since it makes every bite different and interesting. This looks beyond delicious; a definite “must make” on my list.

    • Coconut and Berries says

      Thank you Hannah! I don’t think hummus is gone for good so no need to worry 😉
      This was definitely a tasty change though. Hope you like it.

    • Coconut and Berries says

      Definitely. My favourite kind of lunches are those made up lots of little salads and nibbly things :) This was the perfect addition.

  10. says

    I love the look of this, after eating hummus for lunch virtually everyday for a year I have become a bit fed up with it and this really does look like the perfect compromise. thanks for the share x

  11. says

    Just discovered your blog, it’s wonderful. I love your creative dishes and this one is so light and perfect and few ingredients, which is totally my thing! I used to be a hummus daily girl too and I got burned out on it. I still love it, but I just kind of forgot about it. This makes me want some now though :)

    • Coconut and Berries says

      Thank you for introducing me to yours! All your recipes look phenomenal, and your pictures are gorgeous :)

  12. jude says

    Hi! In the spirit of adapting, I added roasted garlic to the dip and we had it as a topping on baked potatoes- delish!

    • Coconut and Berries says

      That sounds wonderful Jude. Now I want it again with the roasted garlic asap! Thanks for letting me know you liked it :)


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