In my household we make a batch of this hummus weekly!

It is the perfect accompaniment on salads, in wraps or on snacks – think cut up carrot, celery and capsicum sticks or ryvitas with hummus, tomato and cracked pepper.


  • 1 x 240g tin chickpeas, liquid reserved
  • 1/2 cup tahini, with some of its oil
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, peeled and grated
  • Salt and freshly ground black pepper to taste
  • 1 tbsp ground cumin
  • Juice of 1 lemon

To make:

  1. Put everything, minus the chickpea liquid, in a food processor and begin to process; add the chickpea liquid as needed to allow the machine to produce a smooth puree.
  2. Taste and adjust the seasoning.



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