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Hummus is a real crowd pleaser and better yet is easy to make. Let the blender do all the hard work for you, and you will be left with a beautifully smooth and creamy paste - ready for warm pita bread and dippers of your choice!

  • Recipe serves4
  • Preparation time10 minutes


  • 4 tbsp water
  • 1 Knorr Vegetable Stock Pot
  • 4 cloves garlic, crushed
  • 400 g tin of chick peas, rinsed and drained
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • ½ tsp Robertsons Ground Cumin
  • 2 tbsp toasted sesame seeds


  • Heat the water in a pan with the Knorr Vegetable Stock Pot. Stir until dissolved into a broth.
  • Place this broth and all other ingredients, into food blender and process until smooth. If the hummus needs a little more zing, add another squeeze of lemon juice and blend again. Chill for at least 2 hours.
  • Stir hummus then sprinkle with toasted sesame seeds before serving. If desired, drizzle a little of your best olive oil over the top of the hummus.
  • Serve with pitta bread and your favourite dippers such as carrots and celery.

    TIP: Upon blending you should have a thick, textured mixture that moves easily with a spoon. If too thick, adjust by adding 1 extra tablespoon of water during blending.

    TIP: Remember that hummus is a dish traditionally served at room temperature so it’s always good to bring out of the fridge 30 minutes before serving.

    TIP: To get that fluffy restaurant texture add 1-1½ tablespoons low-fat natural yoghurt (or Greek yoghurt) just before serving. Stir the yoghurt in really well with a fork.

    Note: This recipe includes 2hrs chill time for best results.