Get in touch
Jump to:

Please note this recipe is classified as GREEN.

Download recipe


  • 425g tin chickpeas, drained and rinsed
  • 3 cloves garlic
  • ¼ cup lemon juice
  • ¼ cup tahini
  • 1 teaspoon ground cumin
  • ¼ cup olive oil


  1. Place chickpeas, garlic, lemon juice, tahini and cumin in a food processor.
  2. With the motor running slowly add olive oil, process until smooth. Add a little extra lemon juice or water if the mixture is too thick.
  3. Season if required.
  4. Hummus can be stored in an airtight container in the fridge for 2 – 3 days.

Share this recipe

Clever ideas and healthy recipes in your inbox each month with FreshSNAP eMagazine.