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      Serves 4
      • 250 g of canned chickpeas
      • 1 garlic clove
      • 2 tsp of tahini (sesame paste)
      • 1 lemon
      • ½ tsp ground cumin (optional)
      • Parsley
      • Villa Magra EVOO (2 tbsp + 2 for serving)


      In the bowl of a food processor, combine tahini, salt, cumin (optional), lemon juice and Villa Magra. Process for 1 minute and half. Add the chickpeas and blend for 3-5 minutes on low until thoroughly mixed and smooth (add some liquid of the chickpeas, if needed).
      Place the hummus in a serving bowl, and create a shallow well in the center of the cream. Add 1-2 tablespoons of Villa Magra in the well. Garnish with parsley. Serve with fresh or toasted pita bread and raw veggies (carrots, celery, peppers, zucchini etc). 

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