Tangy Hummus

Tangy Hummus

  • 1 tin chickpeas (400g), drained
  • 1/4 cup olive oil
  • 3 cloves of garlic
  • 1 Tablespoon apple cider vinegar
  • 2 Tablespoons tahini
  • 3 Tablespoons lemon juice
  • 2 Tablespoons cumin seeds
  • Salt and pepper to taste
  • 1/2 teaspoon paprika

Dry roast the cumin seeds in a frying pan for a few minutes until fragrant.
Set aside to cool. Once cooled, grind into fine power.  

Add all ingredients into a blender and blend until smooth. 

Serve with warm pita bread, carrot and cucumber sticks or nachos.

This hummus will keep in the fridge, in a lidded jar, for 3 - 5 days.

Photo credit: Christopher Alvarenga

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