Hummus Dip with Extra Virgin Olive Oil


  • 600gm Chickpeas, drained
  • 3 Garlic cloves, crushed
  • 2 tbsp Tahini Paste
  • 1 tsp Ground Cummin
  • Juice of 1 Lemon
  • 100ml Vasse Virgin Extra Virgin Olive Oil



Place the chickpeas, garlic, olive oil, cummin, tahini paste and lemon juice into a food processor and blend until well combined. Add 1/4 cup (or 60ml) of water and process again until quite smooth. Serve either warm or cool with toasted flatbread, crackers or crostini. Enjoy!

Posted by Emily Wintle on November 12, 2014 - 0 comments

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