Chick Pea Hummus. Easy to Make & Great on a Tapas Platter

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  • 2 x 410 g cans Rhodes Chick Peas in Brine, drained
  • 90 ml (6 T) olive oil
  • 3 garlic cloves, finely chopped
  • 30 ml (2 T) tahini paste
  • 30 ml (2 T) parsley, chopped
  • juice and zest of 1 lemon
  • salt and coarsely ground black pepper
  • pita breads


  1. Place the Rhodes Chick Peas, olive oil, garlic, tahini paste, parsley and lemon juice and zest into a food processor.
  2. Process until fine and smooth and season to taste.
  3. Heat a non-stick frying pan and toast the pita breads on either side until golden brown.
  4. Cut the pitas into triangles and serve warm with the hummus.
Cooking Tip

If the hummus is too stiff, add a little of the chick pea brine or warm water for a smoother consistency. You can also stir a teaspoon of hummus into chicken curry to add extra flavour.


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