White Bean and Chickpea Hummus

White Bean and Chickpea Hummus


1x 400g canned chickpeas, drained

1x 400g canned cannellini beans, drained

150g hulled tahini

2-3 garlic cloves, slow roasted in a 150°C oven for 20-30 minutes (or until soft), then peeled

1 tbsp cumin

1 tsp ground Himalayan pink salt

Juice of 1 medium-sized lemon

3-4 ice blocks

Hot water on standby while blending


  • Combine all ingredients (except for hot water) in a blender or food processor.
  • Begin blending, and gradually add hot water until you achieve your desired consistency with the hummus. Blend until smooth and creamy (may take a few minutes depending on your type of blender).
  • Adding the ice blocks will help aerate the hummus during the blending process, and make it extra creamy!
  • When ready to serve, sprinkle the hummus with EVOO (extra virgin olive oil), a teaspoon of Kashmiri Krush or Smokey Tomatina spice blend to give it a serious flavour punch.

Haven’t got Kashmiri Krush or Smokey Tomatina in your pantry? Why not try…