Preserved Orange Hummus

Name: Preserved Orange Hummus
Prep time: 10 min
Total time: 10 min
Yield: Makes: 500g (1lb 2oz)
Ingredients: 240 g (8½ oz) tinned chickpeas (garbanzo beans), drained and rinsed; 240 g (8½ oz) tinned chickpeas (garbanzo beans), drained and rinsed; 40–60 ml (1⅓–2 fl oz/2¾–4 tbsp) aquafaba; 1 Preserved Orange (roughly 100g (3½oz)); 50 ml (1½ fl oz/3½ tbsp) freshly squeezed orange juice; 80 g (2¾ oz) light tahini; 2 tbsp extra virgin olive oil; 2 roasted garlic cloves (optional); ½ tsp dried chilli (pepper) flakes; ½ tsp dried chilli (pepper) flakes; ½ tsp dried chilli (pepper) flakes; ½ tsp cayenne pepper; 4 pink peppercorns

Preparation info

Makes:
500
g

Difficulty
Easy
Ready in
10 min

Appears in

Plant Academy: The Cookbook

By Lauren Lovatt

Published 2025

About

Once you have completed the preserved oranges recipe, you can use them to create the following hummus recipe.

Ingredients

240 g (8½ oz) tinned chickpeas (garbanzo beans), drained and rinsed
40–60 ml (

Gluten-free
Vegan

Method

Put the chickpeas, aquafaba, preserved orange and orange juice in a food processor and process until smooth, then stream in the tahini and olive oil and add the garlic cloves (if using), chilli flakes, cayenne pepper and pink peppercorns at the end. Serve with fresh bread or as part of a salad plate or mezze.

The hummus will keep in the fridge in a sealed container for up to 1 week.