Spring Onion & Caper Hummus with Shaved Fennel and Parmesan Crisps

Summer is the season of grazing and dipping. I’m rehearsing for this laid-back culinary joy with this beautiful sharing platter. All the flavours and textures you need, in one big, messy, scoopable platter. Pure joy right there.

This uses canned chickpeas for ease but if you want a superior flavour and texture soak some dried chickpeas and cook your own.



400g Can Chickpeas, drained

70ml Extra Virgin Olive Oil

4 tbsp Tahini

1 lemon, juice

2 Cloves garlic, minced

3 tbsp Capers

1 Bunch Spring Onions, finely chopped

75g Toasted Pine Nuts

1 Large Fennel Bulb, shaved

Extra Olive Oil to Drizzle

Parmesan Crisps: (Omit if Vegan)

80g Parmesan, finely grated


1. Preheat oven 200C. line a baking tray with non-stick paper.

2. Begin with the hummus, rinse the chickpeas, and shake dry. Add to a pestle & Mortar and pound to a chunky paste. Add the olive oil and pound again until almost smooth.

3. Add the garlic, tahini, lemon juice and about 30ml water. Pound until homogenous and as smooth as you like, you may need to add more water. Taste, it will be underseasoned as the capers add salinity.

4. Spoon onto a platter, top with the capers, spring onions, pine nuts and fennel and drizzle with more olive oil.

5. For the crisps, pile the parmesan in mounds of 1tbsp, spaced apart on the lined baking sheet. Pat down slightly. Bake for 5-8 minutes or until golden and crispy. Allow to cool completely before peeling off the paper and serving along with the hummus.