You are cooking: Fremantle Octopus with Hummus
calculating... April 23, 2021

Fremantle Octopus with Hummus

  • 2 people
  • 25mins
  • 45mins
  1. Drain the Fremantle Octopus jar over a colander in a bowl, discard the marination liquid.
  2. Drain and rinse the chickpeas. Make sure to reserve some of the cooking or canned liquid to adjust consistency of hummus and whole chickpeas for garnish.
  3. In the bowl of a food processor, combine tahini and lemon juice and process for 1 minute. Scrape the sides of the processor and blend for another minute.
  4. Add olive oil, garlic, cumin, salt. Process for another minute until blended well.
  5. Add the chickpeas and blend until smooth. At this point, if the hummus is too thick, add in cooking/canned liquid one tablespoon at a time until you reach perfect consistency.
  6. Spread the hummus in a bowl of your choice and top it with Marinated Fremantle Octopus. Garnish it with a generous drizzle of olive oil, chickpeas, and dash of paprika.
  7. At a pinch, you can use your favorite brand of hummus for a meal ready under 5 minutes. Enjoy!
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  • 250g Marinated Fremantle Octopus
  • 1 can chickpeas or 250 grams cooked chickpeas
  • 1 Large Lemon, juice
  • ΒΌ cup Tahini
  • 1 small garlic clove, minced
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • 2 to 3 tablespoons cooking liquid or canned liquid
  • Paprika

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