How To Recipe Caper Hummus


  • 4 cups of chickpeas, sprouted or soaked until softened
  • juice of 2 lemons
  • ¼ cups of olive oil
  • 4 tbsp tahini
  • 2 tbsp caper juice
  • 2 cloves of garlic
  • 1 tsp cumin
  • ½ tsp paprika plus a little extra for garnish
  • salt and black pepper, to taste
  • 3 tbsp capers
  • 1 tbsp extra virgin olive oil, for garnish


 Place all of the ingredients (except for the capers and extra virgin olive oil) toa blender or food processor. 

Blend until the ingredients form a smooth mixture – or less smooth, depending on the consistency you like your hummus to be. 

Add 1 tbsp of capers to a food processor and pulse until they’re roughly chopped; you can also chop them by hand if you like. 

Transfer the hummus to a serving bowl and mix in the chopped capers. 

Serve garnished with a drizzle of extra virgin olive oil, the other tbsp of capers and a sprinkling of paprika.

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