Lemony Hummus with Oliver’s Own Lemon Infused Olive Oil


  • ¼ Cup well-stirred tahini
  • 2-3 Tablespoons Oliver’s Own Lemon Infused Olive Oil, plus more for serving
  • 1 Garlic clove, minced
  • ½ teaspoon cumin
  • ½ teaspoon Kosher salt
  • 1 (15oz.) Can chickpeas beans, drained and liquid from can reserved
  • ¼ Cup liquid from canned chickpeas
  • Dash ground paprika, for serving
  • Lemons for garnish


  1. For a smoother, creamier hummus, In a food processor, pour in the tahini and process for 1 minute, scrape the sides and bottom of the food processor bowl then process for 30 seconds more. To the whipped tahini, add Lemon Olive Oil, minced garlic, cumin, and salt. Process for 30 seconds, scrape the sides and bottom, then process for another 30 seconds or until well blended. Add half the drained chickpeas and process for 1 minute. Scrape the sides and bottom of the bowl, then add remaining chickpeas and process another 1 to 2 minutes, or until very smooth. With the food processor turned on, slowly add 2 to 3 tablespoons of liquid from the chickpea can until you reach your desired consistency. Taste and add more salt, if needed. Transfer hummus to a bowl and drizzle with more Lemon Olive Oil and a dash of paprika. Prepared hummus can be stored in an airtight container in the refrigerator for up to one week.

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