Creamy Hummus
Hummus is so easy to make, specially from canned chickpeas, which are as nutritious as the dried version and a great store cupboard staple. So skip the shop-bought stuff and make this lusciously creamy and light recipe yourself in just 5 minutes. Serve with crunchy vegetables or lovely warm wholemeal pita or flatbreads or my lovely homemade pitta crisps. I prefer the traditional version, but you can use this as a base recipe for various added flavours and varieties.
Course Brunch, Dip, Salad, Side Dish, Sides & Dips, Snack
Cuisine International, Mediterranean, Middle Eastren
Servings 6 - 8 as a sharing platter
Ingredients
- 1 x 400g tin chickpeas 250g drained weight or 250g cooked dried chickpeas
- 15 g garlic finely chopped (1 clove)
- ½ tsp ground cumin
- 60 g light tahini 3 tbsp
- 2 tbsp lemon juice 1 small lemon
- 120 - 150 ml ice cold water
- ¼ tsp Himalayan salt and freshly ground pepper
- 1-2 tbsp extra virgin olive oil
- 1 tbsp toasted pinenuts *opt
Instructions
- Combine chickpeas, garlic, cumin, tahini, lemon juice and water in a food processor and blitz until the hummus is smooth and silky. Add more lemon juice, garlic, cumin or salt to taste if required.
- Transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon, drizzle over a little olive oil then scatter with toasted pinenuts.
Maggie's Tips
- This hummus will keep up to 5 days in your fridge.
- Serve with wholemeal pita bread gently warmed for 3 minutes in oven, and some crunchy vegetable crudities
- Serve as part of an anti-pasti platter or a buffet.
- Great with roast lamb, chicken, beef or grilled halloumi.