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Hummus with Monsoon Harvest Buttermilk & Millet Crackers

Recipe Type Snack

Cuisine Mediterranean  

Prep Time overnight

Servings  10  

Adapted from jamieolover.com



  • 400 g chickpeas soaked overnight
  • 1 small clove of garlic
  • 1 tablespoon tahini (roasted sesame butter)
  • 1 lemon
  • extra virgin olive oil


  1. Drain the chickpeas, wash properly and pressure cook with a dash of salt for 2-3 whistles.
  2. Drain, cool and tip the chickpeas into a food processor.
  3. Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
  4. Season with a pinch of sea salt, then pop the lid on and blitz.
  5. Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
  6. Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
  7. Serve with Monsoon Harvest Buttermilk & Millet Crackers.
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