Lemon and Sunflower Oil Hummus

Lemon and Sunflower Oil Hummus


1 15-ounce can chickpeas drained, reserve liquid

Juice of 1 lemon

1/8 cup sunflower oil (plus extra for drizzling)

1 medium clove of garlic

salt and pepper, to taste


1. Add garlic and chickpeas in a food processor. Pulse.

2. Then add the sunflower oil and lemon juice, adjusting the consistency with the reserved chickpea liquid. Add salt and pepper to taste and blend until smooth.

3. When finished, drizzle extra sunflower oil on top.

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