Hummus

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • 660 g Monjardin Organic Chickpeas, drained & rinsed, reserve some for garnish
  • ¼ cup Pons Summer Fresh Extra Virgin Olive Oil
  • ¾ cup Shaw River Buffalo Milk Yoghurt, available in store
  • 1 Garlic clove, minced
  • 1 lemon, juiced
  • 1 Tbsp Tasman Sea Salt, to taste
  • La Chinata Smoked Sweet Paprika, to garnish
  • SIMON JOHNSON Linguette, to serve

Method

  1. Reserve a few tablespoons of the chickpeas (set aside) and place the remainder into a food processor.
  2. Add the yoghurt, olive oil, minced garlic clove, salt, lemon juice and zest. Pulse gently until the mixture emulsifies and becomes creamy.
  3. Keep some texture to the chickpeas. If you prefer a chunkier consistency, adjust according to personal preference with a little more or less yoghurt/or olive oil if preferred.
  4. Season the hummus to taste with extra sea salt, if required.
  5. Spoon hummus into serving bowl and top with the reserved chickpeas, a sprinkle of paprika and a generous drizzle of olive oil.
  6. Serve with linguette on the side.

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