Sunflower Oil Hummus


Thank you to Peggy W for another delicious and easy recipe! This hummus made with Sunflower Oil (instead of Olive Oil) is a perfect accompaniment to various dishes, from pita bread and falafel to raw vegetables and sandwiches. Laden with plant-based protein and fiber, hummus not only satisfies hunger but also offers a nutritious alternative to traditional dips.  I love to serve it with Kricklewood Farm Chili Sunflower Oil to add some colour and a bit of heat.
  • 1 540 ml can of chickpeas drained and rinsed
  • 1 or 2 cloves of garlic
  • 1/4 cup tahini
  • 1 tbsp Kricklewood garlic aioli
  • Juice of one lemon
  • 1/2 tsp ground cumin
  • 1-2 tbsps regular Kricklewood sunflower oil
  • Salt and pepper to taste


  1. Blend all ingredients  in food processor adding enough water to a smooth consistency.
  2. After it’s the consistency you desire, put in a container and drizzle with Kricklewood sunflower oil. You can use regular, garlic or chili. Whatever you prefer. 
  3. Enjoy!


Back to blog

Leave a comment

Please note, comments need to be approved before they are published.