Creamy hummus made from chickpeas and tahini, ready in 10 minutes.

Ingredients

4 servings

Amount Ingredient
400 g canned chickpeas, drained
45 ml tahini
2 garlic cloves
45 ml lemon juice
30 ml olive oil
3 g salt
2 g cumin (optional)
45 ml ice cold water

Instructions

  1. Rinse the chickpeas under cold water and drain. Keep some of the liquid from the can in case the hummus gets too thick.
  2. Add the chickpeas, tahini, garlic, lemon juice, olive oil, salt and cumin to a food processor or blender.
  3. Mix for 2-3 minutes until smooth. Add the ice cold water tablespoon by tablespoon for a lighter texture.
  4. Adjust to taste with extra lemon juice or salt.
  5. Spoon the hummus into a bowl, make a well in the centre and drizzle with olive oil. Optionally sprinkle with paprika or chopped parsley.

Tips

  • For extra creamy hummus: remove the skins from the chickpeas by rubbing them between your fingers after rinsing.
  • For children: use 1 garlic clove instead of 2, or leave it out entirely.
  • Hummus keeps well in the fridge for 4-5 days.