Jalapeno Tuna Hummus

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  • 1 400g tin of chickpeas, rinsed and drained
  • 3 tbsp tahini
  • 3 garlic cloves
  • 1 lemon, juiced
  • 1 tbsp extra-virgin olive oil
  • 1 80g pack of John West Infusions Tangy Jalapeño Tuna

Step 1

Add the chickpeas, tahini, garlic cloves and lemon juice to a food processor. Pulse until combined.

Step 2

Slowly stream in the olive oil while the blade is running until smooth.

Step 3

Transfer to a serving bowl and flake over the John West Infusions Tangy Jalapeño Tuna.
Serve with flatbreads and crudités.