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450g Pangkarra Chickpeas, drained (reserve 1/4 of liquid)

2 garlic cloves, crushed

80ml olive oil

2 tablespoons tahini paste

1 teaspoon ground cumin

Juice of 1 small lemon



Place Pangkarra chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined. Add 1/4 cup (60ml) of the reserved chickpea liquid and process again until smooth.


Add olives, nuts, beetroot or sundried tomatoes for a different twist to this classic hummus dip.