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Makes about 2 cups


  • Chickpeas 1 x 14 oz can, drained
  • Lemon Zest and Juice of 1
  • Tahini 2 Tbs
  • Garlic 1 small clove, roughly chopped
  • Salt ½ tsp
  • Cumin Powder ½ tsp
  • Warm Water ¼ cup
  • Extra Virgin Olive Oil for drizzling
  • Smoked, Hot or Sweet Paprika for sprinkling

Cook It

  1.  Whizz all ingredients except the olive oil and paprika in a blender or food processor. A blender will give you the smoothest hummus while the processor will give a chunkier texture.
  2.  Taste the hummus and add more salt or lemon juice if needed. Add more water if you want a thinner dip. Pour the hummus into a serving dish. Make a swirl with your finger or the handle of a wooden spoon and fill the indentations with olive oil. Sprinkle with paprika.
  3. Hummus will keep for a week in the refrigerator, covered in plastic wrap or in a sealed container.