Hummus Dip Recipe


  • 450 g cooked chickpeas
  • 1 & 1⁄2 tablespoons of tahiniBowl of tasty fresh hummus with tomatoes
  • 2 cloves of garlic, crushed
  • 2 tablespoons of extra virgin olive oil
  • 3-4 tablespoons of lemon juice (to taste)
  • A pinch of sea salt (to taste)
  • 1 teaspoon of ground cumin (optional)
  • 1⁄4 cup of water (to adjust consistency if required)
  • A pinch of ground paprika to serve
  • A pinch of cayenne pepper or finely chopped chilli (optional)


  • Place cooked chickpeas and tahini into a food processor.
  • Add garlic, olive oil, 3 tablespoons of lemon juice, sea salt and cumin (if using). Blend at a low speed until smooth, scraping down the sides if required to combine thoroughly.
  • Gradually add extra water if a smoother consistency is required and more lemon juice to taste.
  • Spoon into a dish and sprinkle with ground paprika. Cover and refrigerate for the flavours to combine or until ready to serve.

Variation: Add a pinch of cayenne pepper or finely chopped chilli if a spicier hummus is desired. You can also bake slivers of pumpkin to add when blending to give the hummus some extra flavor.


Leave a reply