My Cart

Hummus on another level

Hummus on another level

Hummus is a versatile and delicious spread traditionally made of chickpeas, tahini and garlic. From a snacking platter to a topping for toast, hummus can  really be added to a multitude of dressings and sauces, making everything just more delicious. Try our recipes below, they'll make whatever you serve more interesting!

(Not sure about the pronunciation of Hummus? You are not alone! Read more.)

Hummus with black sesame seeds, fresh dates and silan                 


1 Chickpeas, canned    

4 Tbsp. Tahini  

2 Lemon, zest and juice

2 Tbsp. Olive oil blend

1 Garlic cloves, minced

0.5 tsp Cumin seeds, ground 

 Sea salt to taste    

3 Tbsp. Water  

4 Fresh dates, pitted and cut in small cubes     

1 Tbsp. Black sesame seeds, toasted 

1 Tbsp. Silan (date syrup)                            


In the bowl of a food processor, combine the tahini and lemon juice and lemon zest and process for 1 minute                       

Scrape the sides of the food processor and add the olive oil blend, minced garlic, ground cumin and a pinch of salt.             

Process for 30 seconds, scrape the sides and bottom of the bowl.              

Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute.                       

Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth.                      

Add the water and process until the hummus is very smooth and not to thick.                    

Transfer the hummus to a bowl, fold through the fresh dates.                       

Drizzle over the silan and sprinkle over the toasted black sesame seeds before serving.                 

Beetroot Hummus


2 medium raw beets, peeled

1½ cups cooked chickpeas

¼ cup  water

1 lemon, juiced

2 Tbsp tahini

1 Tbsp  olive oil

2 cloves garlic

½ tsp salt


Preheat the oven to 200°C.

Cut beets into 1 cm slices and lay on a wax paper-lined baking tray. Roast on the middle rack of the oven for 40 - 45 minutes or until cooked through. Set aside to cool.

Add all ingredients to a food processor and blend until smooth. Stop to scrape down the sides as needed. If you’d like the consistency to be creamier, add more tahini. If you’d like more zest, add more lemon juice.

Plate, sprinkle on garnish, serve, and enjoy!


Roasted garlic and white bean hummus


Roasted Garlic

1 head of garlic

olive oil


1 x 400 can of cannellini beans

2 tablespoons fresh lemon juice

½ teaspoon salt

½ teaspoon ground coriander

½ teaspoon ground cumin

3 tablespoons olive oil

2 tablespoons tahini

½ teaspoon fresh rosemary chopped; to garnish


Pre-heat oven to 200°C. Cut the top 5mm off of a head of garlic, then wrap in aluminium foil; drizzle olive oil into head before sealing. Roast for 40 minutes, then remove from oven and cool slightly.

While garlic is roasting, place remaining ingredients in the food processor; including white beans, lemon, tahini, rosemary, cumin, salt, coriander, and olive oil.

After garlic has roasted and cooled slightly, squeeze the cloves out of the skin into the food processor. Blend for 30 seconds - 1 minute, scrape sides of processor and repeat until smooth and creamy.


Spicy red pepper hummus


1 x 400g can chickpeas rinsed and drained

2 tablespoons tahini

1/4 cup extra virgin olive oil

juice of 1 lemon

2 cloves garlic chopped

2-3 roasted red bell peppers jarred or fresh

1 teaspoon chopped chilli

pinch of cayenne pepper

pinch of salt


Combine the chickpeas and tahini in a food processor and pulse for 3-4 minutes or until smooth.

Add the extra virgin olive oil, lemon juice and garlic, red bell peppers, chilli, cayenne pepper and salt. Blend for 1-2 more minutes or until smooth. Be sure to scrape the bottom of the processor and the sides so that all ingredients are well combined.

Add more salt and cayenne pepper to taste. If the hummus is too thick, add more olive oil 1 teaspoon at a time.

Leave your comment