Dips & Finger Food, Gluten Free, Vegan and Vegetarian, Vegetable Stock Recipes

Lemony Hummus

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styled and photographed by foraged photography. for urban forage


  • 1 cup cooked or tin chickpeas – skin peeled
  • juice of one large lemon
  • 1 tbsp of chopped preserved lemon
  • 1/4 cup well-stirred tahini
  • 3 garlic cloves, minced
  • 3 tbsp good quality olive oil, some for garnish too
  • 1/2 tsp ground cumin
  • 1 tsp Urban Forger Vegetable Stock Concentrate
  • sprinkle of paprika – for garnish


  1. Add tahini and lemon juice to your food processor or Thermomix. Blitz until it whips up into a creamy paste, about 1 minute
  2. Add olive oil, garlic, cumin, preserved lemon and Stock Concentrate to the processor. Process for another minute, scraping down the sides half way
  3. Add half the chickpeas to the processor and blend for a minute. Gradually add the rest of the chickpeas while scraping down the sides
  4. Blend until thick and smooth, approx. 1-2 minutes
  5. Add water to your liking to adjust the consistency
  6. Serve in a shallow bowl and drizzle olive oil and sprinkle paprika for garnish
  7. Store in an airtight container and refrigerate up to one week

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