Ingredients:
1 can of organic drained and rinsed chickpeas (alternatively use dried chickpeas that have been soaked for 24 hours and then cooked)
1 T tahini
1 T cold pressed olive oil
1 lemon, juiced
1-2 garlic cloves....depending on my mood
1 tsp cumin
Salt and ground black pepper to taste
Method:
Whizz all ingredients in a food processor or thermomix until desired consistency is reached, I personally like mine with a few little chickpea chunks still slightly intact for a bit of texture
Add water to loosen if it is a bit stiff
Sprinkle with smoked paprika or a touch of cayenne pepper and serve
**This stores well for 5 days in the fridge.
**You don't have to use chickpeas- the hummus in the picture contains a mixture of chickpeas and cannellini beans. Using butter beans gives it a very smooth texture.
**You can jazz it up with any fresh herbs or spices that you desire....it is a platform for any flavour dimension!
1 can of organic drained and rinsed chickpeas (alternatively use dried chickpeas that have been soaked for 24 hours and then cooked)
1 T tahini
1 T cold pressed olive oil
1 lemon, juiced
1-2 garlic cloves....depending on my mood
1 tsp cumin
Salt and ground black pepper to taste
Method:
Whizz all ingredients in a food processor or thermomix until desired consistency is reached, I personally like mine with a few little chickpea chunks still slightly intact for a bit of texture
Add water to loosen if it is a bit stiff
Sprinkle with smoked paprika or a touch of cayenne pepper and serve
**This stores well for 5 days in the fridge.
**You don't have to use chickpeas- the hummus in the picture contains a mixture of chickpeas and cannellini beans. Using butter beans gives it a very smooth texture.
**You can jazz it up with any fresh herbs or spices that you desire....it is a platform for any flavour dimension!
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