Hummous – Broighter Gold Rapeseed Oil

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Hummous with lemon infused Rapeseed Oil


  • 2 x 400g tins of chickpeas
  • 2 x dessertspoon of Tahini paste
  • 2 x cloves of garlic
  • 100ml lemon infused Broighter gold rapeseed oil (you could use Thai, hickory smoked, chilli or truffle!)
  • Salt and pepper to taste.


  1. Drain the contents of both tins of chickpeas, rinse, and pour into a magi-mix.
  2. Add two desert spoons of Tahini paste.
  3. Peel and chop the cloves of garlic and add to the magi mix.
  4. Mix all the ingredients together until you can no longer see the skins of the chickpeas.
  5. Then gradually add the lemon infused oil (or your choice), through the funnel and watch as it turns into a smooth paste. Add more or less oil to suit depending on the texture you prefer.
  6. Serve with warm pitta breads, crusty, or raw vegetables.

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