Go Back
Bowls of hummus, basil pesto and fresh tomato salsa with flatbread

Hummus in a Sana Juicer

Creamy chickpea hummus made on the homogenising screen of a Sana horizontal juicer, with tahini, lemon and olive oil stirred in.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people (about 400 g)
Course: Dips & Spreads
Ingredients Equipment Method Notes

Ingredients
  

Through the juicer
  • 1 lemon peeled, pips removed
  • 480 g cooked chickpeas 2 tins (400 g each), drained, about 3 tbsp of the liquid kept
  • 1 garlic clove peeled
Stirred in
  • 3 tbsp tahini well stirred
  • 3 tbsp olive oil plus extra to serve
  • ½ tsp ground cumin
  • ½ tsp salt or to taste
  • 2 tbsp cold water as needed

Equipment

  • Sana 707, 727 or 929 juicer with fine and homogenising screens
  • Two bowls
  • Spatula

Method
 

Lemon
  1. Fit the fine juicing screen and juice the peeled lemon, or squeeze it by hand. Set the juice aside (you should have about 2 to 3 tablespoons).
Chickpeas
  1. Swap to the homogenising screen. Put a bowl under the end of the drum and a small container under the juice outlet.
  2. Feed the chickpeas in a spoonful at a time, with the garlic in between. If they start to pack, add a splash of the kept chickpea liquid.
  3. For a finer hummus, tip the paste back into the chute for a second pass.
Finish
  1. Combine the paste with anything collected from the juice outlet.
  2. Stir in the tahini, lemon juice, olive oil, cumin and salt.
  3. Loosen with cold water a spoonful at a time until creamy. Taste and adjust the lemon and salt.
  4. Serve with a swirl of olive oil. Keep covered in the fridge and eat within about 3 days.

Notes

Never use dried chickpeas in the juicer: soak and cook them first, or use tinned. Sesame stays out of the machine; tahini is stirred in at the end. Contains sesame.