Jalapeño tuna hummus
Add the chickpeas, tahini, garlic cloves and lemon juice to a food processor. Pulse until combined.
Slowly stream in the olive oil while the blade is running until smooth.
Transfer to a serving bowl and flake over the John West Infusions Tangy Jalapeño Tuna.
Serve with flatbreads and crudités.
- 1 400g tin of chickpeas, rinsed and drained
- 3 tbsp tahini
- 3 garlic cloves
- 1 lemon, juiced
- 1 tbsp extra-virgin olive oil
- 1 x 80g pack of John West Infusions Tangy Jalapeño Tuna
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