Ingredients
Equipment
Method
- Rinse and drain the chickpeas using a colander, removing any loose skins as you rinse them. Halve and juice the lemon and mince the garlic.1 15-ounce can chickpeas, 1 large lemon, 1 clove garlic
- Place all of the ingredients except the water and garnishes in a food processor fitted with a standard S blade. Process for 1-2 minutes, scraping down the sides with a plastic spatula once or twice. Add a little water at a time as you process for another 1-2 minutes or until your hummus is smooth and creamy.½ teaspoon sea salt, ½ teaspoon ground cumin, ⅓ cup tahini, 2 tablespoons olive oil, 2-3 tablespoons water
- Serve your hummus in a bowl, drizzle a little extra olive oil on top and garnish with some paprika or fresh parsley.paprika
Nutrition
Notes
Storage: Leftovers will stay fresh in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.
