Crispy Vine Leaves on Lemon Hummus with Zaatar and Tapenade

Sometimes I find that vine leaves can be a bit soggy and slimy but I just love the flavours so I thought I’d try crisping them up my first attempt was on the BBQ which were yummy but today I put them in the air fryer and they were even better I think the oven would do the same thing. I wanted to keep a theme going so made the lovely lemon hummus and added some tapenade for flavour and a nice sprinkle of zaatar for seasoning. This was delicious creamy, citrusy, salty and all topped off with the delicious vine leaves


  • 1 tin or pot of vine leaves
  • 1 can of chickpeas, drained
  • 2 tbsp tahini
  • Juice of a lemon
  • 4 tbsp olive oil
  • Good pinch of salt
  • 4 tbsp zaatar
  • 4 tbsp tapenade (recipe here) but jarred is fine


  1. For the vine leaves, pat dry each vine leave on all sides. Place in the air fryer or oven at 200 degrees and cook for 15 minute’s, turning half way.
  2. in a food processor, add the chickpeas, tahini, lemon juice and salt. Blitz until it is chunky, keeping blender on a medium speed add the oil in a consistent stream. Check the texture if you want yours slightly wetter add a splash of water.
  3. Spoon the hummus mixture between 2 bowls smooth the hummus around the plates. Add a 2 tbsp of tapenade in the shape you want. Sprinkle over the zaatar and finish with the crispy vine leaves on top. Enjoy 😊

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