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Chickpea Hummus

Please, please make your own! It tastes soooo much better and IS soooo much better for you too.

May 14, 2018

Chickpea Hummus

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ingredients for one cup hummus

120gm dried chickpeas (or 240gm drained tinned chickpeas)
1 x medium clove garlic
1 Tbsp tahini
40ml to 60ml lemon juice
¾ tsp salt flakes
good pinch black pepper
50ml olive oil
50ml water


2 tsp finely chopped parsley
reserved whole chickpeas


  1. Prepare hummus by immersing chickpeas in cold water for 8 hours.
  2. Drain off soaking water. Place chickpeas into simmering unsalted water. Cook for 20 minutes, until tender. Drain and cool for a few minutes.
  3. Reserve 10 or so chickpeas to use on serving.
  4. Place remaining chickpeas in food processor bowl.
  5. Add crushed garlic, tahini, lemon juice, salt,  pepper and olive oil.
  6. Process for a couple of minutes to form thick, smooth paste.
  7. Taste and adjust seasoning if necessary.
  8. Place in serving bowl, cover and refrigerate.
  9. Serve scattered with chopped parsley, extra whole chickpeas, paprika and a drizzle of olive oil.

cooks notes:

  • Chickpeas will double in size when soaking, so ensure water generously covers them.
  • Soak during the day, then cook when home in the evening. No need to soak overnight…unless you are planning on eating chickpeas for breakfast.
  • We use Murray River salt flakes in our recipes. If using regular granular salt the volume will differ so  cut down amount to your liking.
  • Make probiotic hummus. Use 50ml of fermented kimchi liquid in place of 50ml water.
  • Salt will balance out the sourness of lemon.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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