Burnt butter hummus

Name: Burnt butter hummus
Yield: Serves 3-4
Ingredients: ½ portion hummus; reserve 4 tbsp of the cooked chickpeas (garbanzo beans) for the dressed chickpeas, as below; 2 tsp toasted pine nuts; a few sprigs of parsley, leaves picked; 4 tbsp cooked chickpeas (from hummus); juice of ½ lemon; drizzle of olive oil; a few picked parsley leaves, coarsely chopped; 60g (2¼oz) unsalted butter; pinch of table salt; pinch of paprika

A tasty twist on a classic hummus

By Marc Summers

17 October 2025

Patricia Niven

This was inspired by my time in Australia. I tried this dish at Thievery restaurant in Sydney, when Julian Cincotta was executive chef. I was blown away by the combo. The rich burnt butter, which, let’s be honest, would be good on anything, complemented the hummus unbelievably. I knew that day, whatever Bubala was to become, it would have a Burnt Butter Hummus.

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Recipe notes