Chickpea Hummus


600g Wits End Big Kabuli chickpeas (soaked and boiled)

4 tsp tahini

2 garlic cloves

5 tbs olive oil (good quality - I always use sevilo grove)

3 tbs lemon juice

Pinch of salt.

Parsley leaves to garnish


Soak the chickpeas overnight, then cook in a pot for 20-30 minutes. Drain and rinse once they are fully cooked.

Add chickpeas, tahini, garlic, lemon juice and salt into a food processer. 

Turn the food processer on and slowly add the olive oil, until you get the desired texture of your hummus. 

Place in a bowl and garnish with parsley.


Recipe supplied by Samantha Turner - The Seasonal Nutritionist