Long live the camelina! The roasted oil winner of the SIRHA Innovation Award 2023


Written by Chantal Van Winden


Posted on November 02 2023

Preparation: 10 minutes | No cooking | Servings: 3 cups


2 cans canned chickpeas (540 g each), drained

1/2 cup (125 ml) virgin camelina oil Signé Caméline

2 tbsp. tablespoons of ground roasted camelina seeds Signé Caméline

3 cloves of garlic, minced

2 squeezed lemons (for the juice)

Smoked paprika, to taste

Salt and pepper


  1. Combine all ingredients except paprika, salt and pepper in a food processor.
  2. Puree the preparation.
  3. Add smoked paprika, salt and pepper to food processor.
  4. Add a little water or oil to obtain the desired hummus texture.
  5. Transfer to an airtight container.
  6. Enjoy with raw vegetables, bread or crackers!



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