Creamy Hummus

VEG | LF | SF 

How It's done:


200-220g can chickpeas, drained and rinsed
1/4 cup lemon juice, freshly squeezed
1/4 cup tahini
1/2 teaspoon ground cumin
1 small garlic clove, peeled and minced
2 tablespoons extra-virgin olive oil (plus extra for drizzling)
2 to 3 tablespoons filtered water
Salt and pepper to taste

Black sesame seeds to serve


Add all hummus ingredients to a blender and combine until smooth (30 sec - 1 min). Top with a drizzle of olive oil, black sesame seeds and fresh salad to serve.

Cooking Time

10 mins