Healthier Hummus

by Carl Shillingford

A classic dip, revamped to make use of our cold pressed rapeseed oil and store cupboard ingredients. Serve with crudités and pitta bread or on top of crostini.

Cooking Time 10 minutes
Dress Dress
Serves Serves 4-6


  • 100g chickpeas (dried) or 400g tin of chickpeas
  • 100ml hillfarm cold pressed rapeseed oil
  • 20ml sesame Oil
  • 2 cloves of garlic
  • Pinch of ground cumin
  • Pinch of sea salt
  • Squeeze of lemon juice


  1. If you are using dried chickpeas, soak in water overnight and cook them until tender (about an hour).
  2. Using a food processor, blitz together the garlic and chickpeas, then add the cumin and lemon.
  3. Slowly drizzling in the Hillfarm rapeseed oil, blending until it reaches your preferred consistency.
  4. Serve with vegetable sticks, ciabatta or pitta bread or on top of crostini.


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