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Home   Whole Foods from Hodmedod & Guest Producers   British Chickpeas
Beetroot hummus with roasted lemon chickpeas Beetroot hummus with roasted lemon chickpeas
Black tahini, miso & kimchi hummus Black tahini, miso & kimchi hummus
British Chickpeas
British Chickpeas - Hodmedod's British Pulses & Grains
British Chickpeas
British Chickpeas - Hodmedod's British Pulses & Grains

British Chickpeas

Free UK delivery on all orders over £50

British-grown chickpeas are back! These superb chickpeas are from the 2026 harvest grown by David White at Hawk Mill Farm in Cambridgeshire.

Grown as part of our 2026 chickpea trials with the National Institute for Agricultural Botany and farmers in Suffolk & Cambridgeshire, these creamy chickpeas are delicious & tender.

Like almost all the chickpeas we eat in the UK these are the pale brown Kabuli type. Their mild nutty flavour is perfect for salads, curries & hummus.

Chickpeas are among the trickiest pulses to grow in Britain’s maritime climate. Some years they’re a disaster but when the harvest is good, they’re sublime.

Norfolk farmer Henry Raker harvested the first ever field-scale crop of British chickpeas on his Breckland farm in 2019. We and others are continuing to trial chickpea crops to find the best variety and approach to growing to ensure reliable harvests in our maritime climate.

  • Cooking instructions

    Soak the chickpeas for 6 hours. Cover with water or stock, bring to the boil and simmer for 30 to 50 minutes until the chickpeas are soft. Add more water if needed.

    To cook from dry in a pressure cooker put 500g in the cooker, cover with around 1.5 to 2 litres of water (or, better, stock) - depending on what you're planning to do with the chickpeas this is also a good time to add an onion, some garlic, possibly a chilli and other spices and herbs. Bring to pressure, cook for 20 minutes, leave to stand and cool.

  • Ingredients

    Chickpeas

    Allergy information

    No Allergens

    Good things

    Suitable for vegans and vegetarians

  • Typical values Per 100g
    Energy 1,405kJ (334kcal)
    Fat 5.4g
    of which saturates 0.9g
    Carbohydrate 46.5g
    of which sugars 3.2g
    Fibre 17.9g
    Protein 13.8g
    Salt 0.02g

Category: Chickpeas , Grist , New

Beetroot hummus with roasted lemon chickpeas Beetroot hummus with roasted lemon chickpeas
Black tahini, miso & kimchi hummus Black tahini, miso & kimchi hummus

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Recipes using British Chickpeas

Beetroot hummus with roasted lemon chickpeas
View Full Recipe
Beetroot hummus with roasted lemon chickpeas
When Helena Barlow posted this pink hummus recipe on Instagram it certainly caught our attention! Made with our creamy, quick to cook Norfolk Chickpeas it tastes as amazing as it looks.

The more beetroot you add, the pinker the colour! Simple.

Serves 4 as a dip or side dish

Ingredients

  • 2 beetroot - roasted and peeled
  • 300g dried chickpeas – soaked overnight and cooked until tender
  • 2 cloves of garlic
  • 3 tbsp tahini
  • Olive oil
  • 2 lemons - juice and zest
  • 2 tsp cumin seeds - dry roasted in a pan
  • Fresh dill to garnish

Method

  1. Place ¼ of the chickpeas and both cloves of garlic into a roasting tray. Drizzle over with olive oil, salt, pepper, and the juice of 1 lemon. Roast at 180C for around 35 minutes, tossing halfway
  2. Blitz the remaining chickpeas, 1 ½ beetroot, tahini, roasted garlic, lemon juice to taste (keep the zest), toasted cumin seeds and olive oil. Keep adding oil until you have a silky consistency and season generously with salt and freshly ground black pepper
  3. To serve, top the pink hummus with the roasted lemon chickpeas. Garnish with lemon zest, dill, cubes of the remaining beetroot, more toasted cumin seeds and drizzle with olive oil
Black tahini, miso & kimchi hummus
View Full Recipe
Black tahini, miso & kimchi hummus
We were blown away when we saw this amazing black hummus, made with our Norfolk chickpeas, posted on Instagram by @hallefaraj and we're thrilled that she's happy for us to share it here.

@hallefaraj says, "Black tahini, miso and kimchi hummus, why? Because it’s iftar time, we’re in lockdown, and it’s #internationalhummusday"

"I used my very own bell pepper infused olive oil, crispy chickpeas, lemon and parsley marinated chickpeas oh and made some sourdough, my first semi-successful one, everything tasted so so good the umami-ness was deep and very Halle’esque"

"The umami flavours of this hummus gives a delicious depth, adding the kimchi lifts it to magical levels."

Serves 2-4

Ingredients

  • 250g Chickpeas
  • 2 x ¼ tsp Baking Soda
  • 3 tbsp Black Tahini
  • 1 tbsp Miso (or we suggest Fava Bean Umami Paste)
  • 4-5 tbsp Cold Water
  • 2 tbsp Lemon Juice
  • 2 tbsp Olive Oil
  • 1 Garlic Clove
  • salt and pepper to taste
Garnishes
  • 1 tbsp Kimchi
  • olive oil to drizzle
  • 2 tbsp whole Whole Cooked Chickpeas (optional)
Optional garnishes
Crispy chickpeas
  • 1 tsp Olive Oil
  • Salt to taste
Marinated chickpeas
  • ¼ Lemon, zested and juiced
  • 1 tsp Parsley, chopped

Method

  1. Wash the chickpeas and soak overnight in cold water with 1/4 tsp of baking soda.
  2. Drain, rinse and add them to a pan of water with a 1/4 tsp of baking soda, bring it to the boil, then simmer for 45 min-1 hour, or until tender and soft to touch.
  3. Drain the cooked chickpeas, reserving 2 tbsp for garnish.
  4. Place the bulk of the cooked chickpeas in a blender with the garlic and blend for 2 min, scraping the sides halfway through.
  5. Add the black tahini, miso, lemon juice and olive oil, and blend for a further 2 min or until smooth. Taste, and season with salt and plenty of black pepper. Serve with a generous drizzle of olive oil, the kimchi, and reserved whole chickpeas.
Optional Garnish preparation
  1. Preheat the oven to 200c. Toss 1 tbsp chickpeas in a olive oil, salt and roast for 20-30 min or until golden.
  2. With the remaining 1 tbsp of chickpeas, sprinkle lemon zest and squeeze over the lemon juice, and add 1 tsp of chopped parsley.
View all recipes
  • Beetroot hummus with roasted lemon chickpeas

    Beetroot hummus with roasted lemon chickpeas

    View Full Recipe
    When Helena Barlow posted this pink hummus recipe on Instagram it certainly caught our attention! Made with our creamy, quick to cook Norfolk Chickpeas it tastes as amazing as it looks.

    The more beetroot you add, the pinker the colour! Simple.

    Serves 4 as a dip or side dish

    Ingredients

    • 2 beetroot - roasted and peeled
    • 300g dried chickpeas – soaked overnight and cooked until tender
    • 2 cloves of garlic
    • 3 tbsp tahini
    • Olive oil
    • 2 lemons - juice and zest
    • 2 tsp cumin seeds - dry roasted in a pan
    • Fresh dill to garnish

    Method

    1. Place ¼ of the chickpeas and both cloves of garlic into a roasting tray. Drizzle over with olive oil, salt, pepper, and the juice of 1 lemon. Roast at 180C for around 35 minutes, tossing halfway
    2. Blitz the remaining chickpeas, 1 ½ beetroot, tahini, roasted garlic, lemon juice to taste (keep the zest), toasted cumin seeds and olive oil. Keep adding oil until you have a silky consistency and season generously with salt and freshly ground black pepper
    3. To serve, top the pink hummus with the roasted lemon chickpeas. Garnish with lemon zest, dill, cubes of the remaining beetroot, more toasted cumin seeds and drizzle with olive oil
  • Black tahini, miso & kimchi hummus

    Black tahini, miso & kimchi hummus

    View Full Recipe
    We were blown away when we saw this amazing black hummus, made with our Norfolk chickpeas, posted on Instagram by @hallefaraj and we're thrilled that she's happy for us to share it here.

    @hallefaraj says, "Black tahini, miso and kimchi hummus, why? Because it’s iftar time, we’re in lockdown, and it’s #internationalhummusday"

    "I used my very own bell pepper infused olive oil, crispy chickpeas, lemon and parsley marinated chickpeas oh and made some sourdough, my first semi-successful one, everything tasted so so good the umami-ness was deep and very Halle’esque"

    "The umami flavours of this hummus gives a delicious depth, adding the kimchi lifts it to magical levels."

    Serves 2-4

    Ingredients

    • 250g Chickpeas
    • 2 x ¼ tsp Baking Soda
    • 3 tbsp Black Tahini
    • 1 tbsp Miso (or we suggest Fava Bean Umami Paste)
    • 4-5 tbsp Cold Water
    • 2 tbsp Lemon Juice
    • 2 tbsp Olive Oil
    • 1 Garlic Clove
    • salt and pepper to taste
    Garnishes
    • 1 tbsp Kimchi
    • olive oil to drizzle
    • 2 tbsp whole Whole Cooked Chickpeas (optional)
    Optional garnishes
    Crispy chickpeas
    • 1 tsp Olive Oil
    • Salt to taste
    Marinated chickpeas
    • ¼ Lemon, zested and juiced
    • 1 tsp Parsley, chopped

    Method

    1. Wash the chickpeas and soak overnight in cold water with 1/4 tsp of baking soda.
    2. Drain, rinse and add them to a pan of water with a 1/4 tsp of baking soda, bring it to the boil, then simmer for 45 min-1 hour, or until tender and soft to touch.
    3. Drain the cooked chickpeas, reserving 2 tbsp for garnish.
    4. Place the bulk of the cooked chickpeas in a blender with the garlic and blend for 2 min, scraping the sides halfway through.
    5. Add the black tahini, miso, lemon juice and olive oil, and blend for a further 2 min or until smooth. Taste, and season with salt and plenty of black pepper. Serve with a generous drizzle of olive oil, the kimchi, and reserved whole chickpeas.
    Optional Garnish preparation
    1. Preheat the oven to 200c. Toss 1 tbsp chickpeas in a olive oil, salt and roast for 20-30 min or until golden.
    2. With the remaining 1 tbsp of chickpeas, sprinkle lemon zest and squeeze over the lemon juice, and add 1 tsp of chopped parsley.
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