Mint Hummus

I had some lamb mince which I used to make meatballs, and served them with this mint hummus in pita breads, for lunch.

Mint Hummus
Mint Hummus
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I don’t think we ever go overseas without some crisis happening in the days before we leave. One year a truck drove into our gate, knocking the wall and the gate over. As we had an escape artist for a dog, it had to be repaired as best as possible until a new gate could be made. The year that we went to Monza Dave burnt his foot really badly, and it did not heal until we got on the barge and he could walk around barefoot. He has also had to have surgery before a trip down the coast, rendering his hand pretty useless for while we were away. One December, as we were about to start our busiest week of the year the work computer crashed. Only when it was replaced did we realize our backup had failed.

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This meant a lot of recapturing of work for us to get on top of things. But I think the most recent trip was the worst. The alternator on our van had to be replaced. That in and of itself was not a hassle. More of an inconvenience while we could not do deliveries. It gave us hassles and so the van had to go back to the auto electrician. And the day before we went overseas it started playing up again. The auto electrician said it would be OK to use, but he was wrong. And so the day we were leaving entailed sorting it out. That was a little complicated. And it meant a late start to Phillip’s working day which was not ideal. It really was a stress I could have done without. But it seems typical of our history. Have you ever had a crisis in the days before you have travelled away from home?

Mint Hummus


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5 from 2 votes

Mint Hummus

Mint adds a lovely taste to hummus, and is great when served with lamb
Recipe Category: Condiments
Makes enough for: 1 batch hummus
All Rights Reserved: An original recipe from Lavender and Lime


  • 400 g tinned chickpeas (undrained weight), drained
  • 125 mls olive oil
  • 15 g tahini
  • 15 mls lemon juice
  • 10 g fresh mint leaves
  • salt and freshly ground black pepper to season
  • 10 g pinenuts, lightly toasted


  • Place the chickpeas, olive oil, tahini, lemon juice and mint leaves into a blender
  • Blitz until at your desired consistency
  • Season to taste and serve topped with pinenuts
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10 thoughts on “Mint Hummus

  1. I like to make a very herby hummus so this sounds great. We seem to come back to disasters like a cat being run-over!

  2. I couldn’t imagine the mint hummus until you described the lamb meatballs. It sounds unique and delicious.
    Horsefeathers, Tandy! I’m surprised you travel at all after even a couple of those things. It’s been decades since I was able to travel. (My PTSD/anxiety gradually became a complete disability.) But the last trip I took was across the country to a professional seminar. There had been tornadic storms at home for two weeks, and they went on the few days I was gone. (Several touched down in the area, and one under a mile from home.) I was a basket case, but thankfully my home was untouched.
    May all your travels be free of obstacles and be happy and safe. Hugs.

    1. I cannot imagine living where there are tornados! We have gale force winds, and that is enough for me. I hope you stay safe from them!

      1. When I was a child and young woman we seldom had them in TN and GA (though you don’t hear about them). But they became frequent by the late 90s. That was a huge deciding factor for me to move to NM. They are pretty rare here. Lots of high winds, but only wind. 🙂

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