Anchor Restaurant's Hummus

Rosalin Virnik, Anchor Restaurant, Serves 4


1 cup Mount Zero Organic Australian Chickpeas, soaked overnight and then rinsed and cooked for 2 hours in clean, salted water

60g Tahini

60ml freshly squeezed lemon juice

1 clove garlic, minced

30ml Mount Zero Arbequina Extra Virgin Olive Oil

1/2 teaspoon ground cumin

1/4 teaspoon paprika

Salt to taste

30-45ml ice-cold water


In a food processor, pulse the chickpeas, tahini, lemon juice, and garlic until smooth.

While the food processor is running, slowly drizzle in the EVOO.

Add the cumin, paprika, and salt to taste, and pulse again to combine.

Gradually add 2-3 tablespoons of cold water, until the hummus reaches your desired consistency.

Taste and adjust seasoning as needed.

Enjoy with pita bread or vegetables.

Nicole Cleary
This simple yet delectable hummus recipe is perfect for highlighting the buttery texture and sweet aroma of our Arbequina EVOO.

Recipe Ingredients from the Mount Zero Range