The Smoothest Hummus Ever!

Serves: 6 Prep: 15_mins Cook: 60_mins


2x 400g tins Biona Chickpeas
 1x 400g tin Biona Black Chickpeas
 Pinch ground cumin

120g–150g Biona White Tahini

2 garlic cloves, crushed

1 ½ tbsp Biona Lemon Juice
 Drizzle of Biona Extra Virgin Olive Oil
 Pinch of parsley, chopped

2-3 cubes 



  1. Spread the chickpeas out between two tea towels and use your hands to rub the towels together for a few minutes - don’t press down too hard on the chickpeas as you don’t want to crush them. The chickpeas skins should be released. Discard the skins.
  2. Put the peeled chickpeas into a saucepan with enough water to cover, 1 tsp salt and a pinch of cumin. Simmer for 15 minutes, until the chickpeas are soft.
  3. Drain the chickpeas over a bowl, saving the water. Put the warm chickpeas into a food processor with the tahini, garlic, lemon juice, a couple of ice cubes, 2 tbsp reserved chickpea water and a pinch of salt. Blitz until smooth. If needed, you can add more tahini, garlic, lemon, salt and chickpea water to achieve the taste and consistency that you’d like. 
  4. Drain the black chickpeas. Tip the hummus into a serving bowl and top with the black chickpeas, chopped parsley and a generous drizzle of olive oil. 

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