Creamy homemade hummus finished with Lemon Press EVOO, fresh herbs and lemon zest for a bright, citrusy twist.
PREP
10 mins
COOK
0 mins
SERVES
4-6
DIFFICULTY
Easy
Ingredients
400 g can chickpeas, drained and rinsed
3 tbsp tahini
3 tbsp Full Fruit Lemon Press EVOO, plus extra to finish
1 garlic clove
2 tbsp cold water, plus extra as needed
½ tsp ground cumin
½ tsp sea salt
Freshly cracked black pepper
Fresh parsley, finely chopped, to finish
Lemon zest, to finish
Extra chickpeas, to finish
Toasted pita, to serve
Method
1. Prepare the chickpeas
Drain and rinse the chickpeas, reserving a small handful for serving.
2. Blend
Add the chickpeas, tahini, 2 tbsp Lemon Press EVOO, garlic, cold water, cumin and sea salt to a food processor. Blend until smooth and creamy.
3. Adjust the texture
Add a little more cold water as needed and continue blending until the hummus is silky and smooth. Season with freshly cracked black pepper.
4. Serve
Spoon the hummus into a shallow serving bowl and create gentle swirls across the surface.
5. Finish
Drizzle generously with the remaining Lemon Press EVOO and finish with reserved chickpeas, fresh parsley and lemon zest. Serve with toasted pita.
THE OIL WE USED
Full Fruit Lemon Press EVOO
Bright, fresh and citrusy, our Full Fruit Lemon Press EVOO brings a vibrant lemon flavour to creamy hummus, beautifully complementing the tahini, chickpeas and fresh herbs.
We acknowledge the Traditional Custodians of the land on which we grow and craft our olive oils—the Peramangk and Kaurna peoples of the Adelaide Hills and Murraylands. We pay our deepest respects to Elders past and present and recognise their continuing connection to Country, culture, and community.
