1 can of chickpeas (400g)
½ tsp bicarbonate of soda
Juice of 1 ½ lemons
1 large/2 medium garlic cloves
Ground sea salt
115g of good quality tahini
1 tsp cumin
1 ½ tbsp Seabanks rapeseed oil

  1. Rinse and drain the chickpeas then put them in a medium-sized pot with the bicarbonate of soda. Generously cover with cold water and bring to the boil. Once boiling reduce the heat slightly and simmer for about 20 minutes or until the skins start to fall off.
  2. While the chickpeas are cooking, put the lemon juice and garlic clove(s) into a food processor. Add a generous grind of sea salt. Give it a whirl and leave to infuse for about 10 minutes.
  3. Once the chickpeas are cooked drain them and rinse well under cold water to get rid of the taste of the bicarbonate of soda and to completely cool the chickpeas.
  4. Add the tahini to the lemon and garlic mixture and give it a good whizz. Stop, scrape down the sides and repeat.
  5. Add the cumin into the food processor. Give the chickpeas a little pat dry with some kitchen roll. You can remove some of the shells but I don’t bother (it’s extra goodness) and add into the food processor. Give it a good mix. If you think it’s too solid add a little cold tap water. While mixing slowly add the rapeseed oil.
  6. When thoroughly mixed taste it. It may want more salt, lemon juice or water. Tweak it to your own taste just always give it a good mix after additions.

There’s lots of ways to garnish your hummus – with some paprika, pomegranate seeds, chopped parsley and of course a generous drizzle of more rapeseed oil.


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