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 Rosemary Linguette, to serve

Method

  1. Reserve a few tablespoons of the chickpeas and place the remainder into a food processor
  2. Add the buffalo milk yoghurt, olive oil, minced garlic clove, salt & lemon juice, 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 little more or less yogurt/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 Rosemary Linguette on the side

Buy the Ingredients