Recipe Type Snack

Cuisine Mediterranean

Prep Time overnight

Servings  10

Adapted from



400 g chickpeas soaked overnight

1 small clove of garlic

1 tablespoon tahini (roasted sesame butter)

1 lemon

extra virgin olive oil



Drain the chickpeas, wash properly and pressure cook with a dash of salt for 2-3 whistles.

Drain, cool and tip the chickpeas into a food processor.

Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.

Season with a pinch of sea salt, then pop the lid on and blitz.

Use a spatula to scrape the hummus down the sides of the bowl, then blitz again until smooth.

Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.

Serve with Monsoon Harvest Buttermilk & Millet Crackers.