Making your own Hummus is such a simple thing and the results are better than anything you will find on the supermarket shelves. The Tahini used in this recipe is a premium, genuine Turkish Tahini available from our website shop. 

The Extra Virgin Avocado Oil infused with Turmeric & Lemon Zest is an exceptional oil, unique to Cocavo. Also only available from our website shop, there is simply no other similar oil that comes close to this for flavour & health.

Finished with a drizzle of the Avocado Oil or our delicious Chilli Oil for added spice, the results are simply superb.

For added visual appeal & seasonong, try topping it off with a grind of Cocavo Black Salt.

 

” Making your own Hummus could not be easier. The use of Cocavo Extra Virgin Avocado Oil add more Health “

Here’s the recipe:

COCAVO HUMMUS

 Makes 6 servings or about 1 1/2 cups

INGREDIENTS:

1 can chickpeas or 1 1/2 cups cooked chickpeas

1/4 cup (60 ml) fresh lemon juice (1 large lemon)

1/4 cup (60 ml) well-stirred Tahini

1 garlic clove, minced

2 tablespoons (30 ml) Extra-Virgin Avocado oil with Turmeric & Lemon Zest, plus more for serving

1/2 teaspoon ground cumin

Cocavo Garlic or Chilli Salt to taste

2 to 3 tablespoons cold water

Garnish additional Avocado Oil or for some heat, Cocavo Chilli Oil.

A grind of Cocavo Black Salt

 DIRECTIONS:

In the bowl of a food processor, combine the Tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl then process for a further 30 seconds. This extra time helps “whip” or “cream” the Tahini, making the hummus smooth and creamy.

Add the Extra Virgin Avocado Oil, minced garlic, cumin, and a 1/2 teaspoon of Cocavo Garlic or Chilli Salt to the whipped Tahini and lemon juice.

Process the mix for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.

Drain, and rinse the chickpeas then add half of them to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process for 1 to 2 minutes until thick and quite smooth.

The hummus will probably be too thick or still have tiny bits of chickpea in it. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of cold water until you reach the perfect consistency.

Taste for salt and adjust as needed.

Serve hummus with a drizzle of Extra Virgin Avocado Oil or Cocavo Chilli Oil

Store your hummus in an airtight container and refrigerate up to one week.

 

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