Once you’ve tasted this you won’t go back to shop brought.
This little gem can be made in less than ten minutes, its a great standby when you need a quick tasty meal, I try to always have these ingredients in the store cupboard. This recipe is for four but I usually use a small can of chickpeas and halve the recipe, which gives GD and myself two good servings as a main part of the meal.
Serves four, prep time 8 minutes
425 grams 15 ounce chickpeas (garbanzo beans)
60 ml 1/4 cup 1 large lemon (can be generous here, I like to use more)
60 ml tahini
1/2 a small garlic clove minced
2 tablespoons extra vigin olive oil
1/4 teaspoon sea salt flakes
1/2 teaspoon ground cumin
2-3 tablespoon filtered water
ground paprika for serving
Method: I use a hand held blender but you can do this in a processor bowl.
1. In a tall sided jug combine tahini and lemon juice and blend for 1 minute, scrap the sides down and blend again another 30 seconds, this creams the tahini and makes a smoother hummus.
2. Add the olive oil, minced garlic, cumin and salt to the creamed tahini. Blend 30 seconds, scrape down, blend another 30 seconds.
3. Drain the chickpeas and rinse well with water. Add half the chickpeas to the mix and blend for 1 minute. Scrape down and add remaining chickpeas, blend 1-2 minutes until thick and smooth. Now is the time to add the water very gradually blending to get the perfect consistency for your preference, adding water will also help to smooth out any residual lumpy bits, leaving you with a beautiful smooth hummus.
4. Transfer to a serving dish and sprinkle with paprika.
Hummus will store for a few days in the fridge in an airtight container.