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!