450 g cooked chickpeas
1½ tablespoons of tahini
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)
¼ 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
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 hommus is desired.
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