Two icons, one fiery hummous. Meet Pilpel Crispy Chilli Hummous

Pilpel and Six-Eyed Scorpion have teamed up to create a seriously moreish hummous. Our award-winning hummous meets Six-Eyed Scorpion’s cult-fave Crispy Chilli Oil. A bold, limited-edition flavour party that delivers spoon after spoon.

You’ll be hooked from the first dip. Experience this limited edition flavour for yourself.

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Discover Six-Eyed Scorpion

If this heavenly dollop had gone to school, its report card would have read, “Makes friends easily.” Because no food can resist the awesomeness of Australia’s finest chickpeas paired with smooth & creamy tahini. Hummous might have been around for 10,000 years, but Pilpel’s creation brings it firmly into the present. With as many ways to use it as there are to spell it, this classic receives a solid A+ and excellent attendance on your plate.

Inspirations

• Hummous holds no grudges, has no enemies. Spread it on anything that’s not bolted down! Breads, crackers, fruits, vegetables, salads, burgers…
• Go dippy for a bowl of it with a drizzle of extra virgin olive oil and toasted pine nuts.
• Team up with chicken or lamb next time you’re in the mood for a BBQ.
• When it comes to the vegetables, don’t hold back – try it with raw, baked or grilled – it’s all good!

Pilpel Olive Salsa Hummous features our signature creamy hummous, generously topped with a savory blend of green olives, roasted red capsicum, garlic, and chili.

A delicious medley and punchy blend of salty, briny flavours with a hint of heat and sweetness.

Creamy, rich hummous meets bold North African flavour in this irresistible combination. We’ve taken our classic Pilpel Hummous and topped it with a generous and vibrant dollop of spicy harissa, adding a smoky heat and tangy depth to every bite.

You can mix it all in to create a spicy red hummous or add it bit by bit while dipping in with your favourite chips, crackers, or veggies.

Pilpel Harissa Hummous It’s an adventurous twist to a classic favourite.

When asking “which came first, the chick or the egg?” surely they were talking about chickpeas and eggplants. And yet when it comes to our supersonic blend of two absolute legends of flavour, the answer is still just as elusive – it really is a dead-heat of deliciousness. Char grilled eggplant getting cozy with the freshest, locally sourced chickpeas, and folded through the smoothest tahini in the business – does it really matter which came first?

Inspirations

• Everything hummous can do, this can do too, just more eggplanty!
• Sensational with toasted pita bread/Turkish bread for a moreish snack.
• Unbelievably good on baked white fish.
• Generously combine with your favourite salad or mix through vegetables to give a creamy flavoursome punch!

Recipe Idea

Lamb Skewers with Eggplant Hummous (pictured)
Makes 6 large skewers

• 1kg lamb rump, diced into 3cm cubes
• 2 tsp ground cumin1 tsp ground sumac
• ½ tsp ground cinnamon
• 3 tbsp olive oil
• 1 tbsp pomegranate molasses
• ¼ cup mint leaves, finely chopped
• 2 cloves garlic, finely chopped
• Salt and pepper
• To serve – Pilpel Eggplant Hummous

Combine spices, oil, pomegranate molasses, mint and garlic in a non-reactive bowl. Season generously with salt and pepper then add diced lamb and mix well to coat. Cover and refrigerate for at least 2 hours to marinate.

Thread meat onto 6 skewers. Preheat BBQ or chargrill pan to high and cook skewers for 8-10 mins, turning every 2 mins to ensure they are evenly cooked. Allow to rest 4 mins before serving with Pilpel Eggplant Hummous.

Pilpel Pine Nut Hummous offers up our famous creamy, rich, and irresistibly smooth traditional hummous with a topping of golden roasted pine nuts for added crunch and nutty flavour. It’s the perfect dip or spread for any occasion.

Enjoy it with warm pita, fresh veggies, or as part of your favourite mezze platter.