chickpea and borlotti bean hummus

As you can most probably tell by now, hummus is one of my favourite dips. I pretty much eat it on a daily basis – and serve it with most foods (my favourite pairing for it is potatoes). So, because I love hummus so much, I also tend to make a lot of it from scratch, myself. Sometimes I’ll make it the traditional way, and other times I’ll be more adventurous add some twists to it – like with my Roasted Red Pepper and Sweet Potato Hummus. For my next recipe, I decided to create another hummus recipe with a twist. This time, I decided to make it using a combination of chickpeas and borlotti beans – which were kindly gifted to me by Cirio, alongside an amazing gift basket full of delicious Ciao Gusto products!

cirio ciao gusto

I decided to add their borlotti beans to my hummus dip, as I love the deeper, earthy flavour of them as well as their soft and smooth texture. To flavour the dip, I added a combination of chilli powder, paprika and cumin for a nice kick of spice, and some maple syrup to help compliment their different tastes. It’s such a delicious dip, and great for when you’re craving a dip that’s a bit different. It’s also really quick and simple to make, so I hope you enjoy the recipe!


chickpea and borlotti bean hummus

serves 4-6


1 400g can chickpeas, drained
1 150g can borlotti beans, drained

2 cloves garlic
2 tbsp extra virgin olive oil
3 tbsp water

3 tbsp lemon juice
2 tbsp tahini
1 tsp maple syrup
3/4 tsp chilli powder
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp salt
black pepper, to taste


  1. Add the chickpeas, borlotti beans, garlic, olive oil, water, lemon juice, tahini, maple syrup, chilli powder, paprika, cumin, salt and pepper into your food processor. Then, blend everything together on a high setting, until a smooth, hummus texture has formed.
  2. When the hummus is ready, remove it from the food processor and scoop it into a bowl to serve.

chickpea and borlotti bean hummus chickpea and borlotti bean hummus chickpea and borlotti bean hummus


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  1. I think I’m addicted to Chickpeas Harriet. They are the perfect protein-packed snack, especially for a pescetarian like me. I’ve tried to make hummus once, and it was a total disaster. Maybe it’s time to try it again.

  2. I finallyyyyyyy got myself a food processor after a billion years of wanting one…but I sent it to my parents’ house instead of my apartment (…). I hope to try making this when I finally get a chance to go home (1 more month!!) to bring it back!

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