Video recipes

Breakfast and Snacks

Hummus Mediterraneo

• One 15-ounce can chickpeas
• (1 1/2 cups (250 g) cooked and drained chickpeas)
• 1 small garlic clove, peeled
• 2 tablespoons (35 g) tahini
• 1 large lemon, juiced
• 3 tablespoons extra virgin olive oil,
• plus more for topping
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• Black pepper, to taste
• 2 to 4 tablespoons (30 to 60 ml) water

• Extra virgin olive oil
• Kalamata olives, deseeded and chopped
• Sun dried tomatoes, chopped
• Pine nuts, toasted
• Parsley, chopped,
• Farro Sesame Crackers

Mediterranean Hummus

15 min


Add the first eight ingredients (chickpeas thru pepper) to a food processor. Blend until smooth. Drizzle in 1 tablespoon of water at a time, until you reach a creamy texture. Taste. Add additional salt, pepper or lemon as needed.

Top with extra virgin olive oil, kalamata olives, sun dried tomatoes, toasted pine nuts and parsley. Serve with Farro Sesame Crackers. Store the hummus in the refrigerator covered with plastic wrap or in an airtight container.

Recipe and video by Italian-based food blogger
Cindy Swain from

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