Hummus is a staple in our household and we seem to get through it very quickly! Making hummus is very easy, only takes a few minutes and tastes infinitely better than shop bought. With this recipe you can easily adjust the quantities of lemon juice, salt and cumin but I would strongly recommend investing in some good quality Tahini as it really will make all the difference, I recommend Belazu. You want a Tahini that is quite smooth and runny and not a one that is a solid clump that has the consistency of peanut butter.
- 400g Drained Chickpeas, reserve 100ml of the chickpea water from the can
- Juice of 1/2 Lemon
- 1 clove of Garlic
- 5 tbsp Olive Oil
- 3 tbsp Tahini
- Pinch of Salt
- 1/2 tsp Ground Cumin
- Start by reserving a couple of chickpeas for decoration (or just bung them all in if you aren’t too fussed with it looking pretty!)
- Peel the garlic and slice in half lengthways. Very carefully with a knife remove the germ – which is the core of the garlic. This isn’t essential however, as the garlic isn’t being cooked it will prevent it being as pungent and causing your breath to smell.
- Next, place all the ingredients in the blender, including the chickpea water and blend until smooth and creamy. If the hummus is a little too firm add a splash more olive oil. It will take about 4-5 minutes to reach the right consistency.
- Spoon into a bowl and drizzle with olive oil, the reserved chickpeas and a little dash of cumin.