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
- Rinse the chickpeas under cold water and drain. Keep some of the liquid from the can in case the hummus gets too thick.
- Add the chickpeas, tahini, garlic, lemon juice, olive oil, salt and cumin to a food processor or blender.
- Mix for 2-3 minutes until smooth. Add the ice cold water tablespoon by tablespoon for a lighter texture.
- Adjust to taste with extra lemon juice or salt.
- 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.