Hummus Dip

  • Ready in: 3-5 minutes
  • Serves: 12
  • Complexity: easy


600g canned chickpeas (which is 2 and a half 400g cans)

2-3 garlic cloves

75ml (5 tablespoons) quality extra virgin olive oil

2 tablespoons of tahini paste

1 teaspoon sea salt

1/2 teaspoon ground cumin or paprika

The juice of 1 lemon

1/4 cup water depending on desired consistency 



Drain and rinse the chickpeas, and crush the garlic with the back of a spoon. Place the tahini paste and lemon juice in a food processor and process until combined. Then add in the chickpeas, garlic, cumin/paprika, sea salt, olive oil and process for a couple of minutes until all combined and very smooth. If it is too thick, add a little bit of water (less than 1/4 cup) and process again until you reach desired consistency 

Here is a GREAT diagram of some of the different versions of hummus you can make! My favourite is southwestern and beet.

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