1x 14oz/400gcan ofChickpeas,drained (keep the liquid!)
3tbspExtra Virgin Olive Oil,plus extra to serve
2heaped tbspTahini
1Lemon,juice only (approx 2 tbsp)
1small clove of Garlic
1/2tspCumin
1/2tspSalt,or to taste
Black Pepper,to taste
few pinches ofPaprika or Smoked Paprika,to serve
Instructions
Add chickpeas, extra virgin olive oil, lemon juice, tahini, garlic, cumin and seasoning into a food processor and turn on the motor.
Slowly pour in chickpea brine through the funnel until you reach your desired texture (up to 1/4cup/60ml). Go steady, much easier to thin hummus than it is to thicken it.
Keep the motor on for up to 5 mins for an extra creamy finish, stopping and scraping the sides as you go. Taste test for seasoning and adjust accordingly.
Serve with a drizzle of extra virgin olive oil and a few pinches of paprika. Serve at room temp!
Quick Demo
Notes
a) Storage - Tightly cover for 3-5days in the fridge or freeze for up to 1 month. b) Serving - Always serve hummus at room temp. If frozen, just thaw in the fridge overnight then bring to room temp. Can serve as a dip (with pita chips, peppers, carrot, celery etc) or use it as a spread in a sandwich!c) Calories - based on the whole recipe shared between 6 people (no extra oil to serve):
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.