When I was a little girl I used to love tinned sardines but then I completely forgot all about them for about the rest of my lived life, they surfaced a few times but were never reinstalled in their former glory – now I am ready to regress back to my childhood love and I plan to stay there.

Sardine and Chickpea Hummus

Beginning with this mock hummus because I don’t dare call this hummus, I strongly approve of dogmatism when it comes to names of food (though I deviate now and then), because a name denominates a dish with certain ingredients and proceedings to how it is made with a certain degree of variations allowed before it is transformed into another dish. So I don’t feel that I can really call this hummus just because it has chickpeas in it but I feel that I can call it a mock hummus or ‘hummus’. And now when this is said I will proceed to the much talked about mock hummus, it is really easy to make and you can serve it in many ways, you can put in on cucumber slices like I have done here, you can use it as a spread on a sandwich or on crostini or you can use it as a dip, anyway you use it is easy to eat, I actually think I have to go and make some now, for lunch later on….

Sardine and Chickpea


150 g/ 5,3 oz tinned sardines in olive oil
150 g/ 5,3 chickpeas, cooked
4 tsp sesame seeds
1 tblsp parsley, finely chopped
juice of 1 lemon, less if you want
chili pepper, optional
extra-virgin olive oil

Carefully remove the spine from the sardine fillets and put them in a blender together with chickpeas, parsley, sesame seeds, lemon juice, chili and 2-3 tblsp olive oil. Run until smooth.

Taste and add salt if needed. If it is too stodgy add more olive oil or a little tepid water until you get the right consistency. Adjust heat and tanginess with chili and lemon and then enjoy it in the way you feel like.

Sardine and Chickpea Hummus


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