White Bean and Chickpea Hummus

Shop blend


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


  1. Combine all ingredients (except for hot water) in a blender or food processor.
  2. 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).
  3. Adding the ice blocks will help aerate the hummus during the blending process, and make it extra creamy!
  4. 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.