Hummus

by Debbie Gallacher

Hummus – a delicious spread made from chickpeas, tahini, lemon and spices

Tip: if you are not a fan of tahini leave it out and add more olive oil or replace with our delicious peanut butter

 Ingredients

  •  250g cooked chickpeas - how to cook
  • Juice of one large lemon
  • 60ml tahini
  • Clove of garlic
  • 30ml olive oil
  • 1 tsp ground cumin 
  • Salt to taste
  • Sprinkle of ground paprika to serve

 

Method

  1.  In the bowl of a food processor or blender like a nutribullet, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more to cream up the tahini.
  2. Add the olive oil, crushed garlic, cumin and salt to the mixture and blend for a further 30 seconds, scrap the sides and blend for a further minute.
  3. Add half the chickpeas to the food processer and blend for 1 minute, then scrape the sides down and add the other half of the chickpeas until you get a thick smooth consistency.  If the mixture is to thick add a little water at a time until you get the consistency you like.
  4. Taste for salt.
  5. To serve drizzle with olive oil and the ground paprika.

 

You can keep this in the fridge in an airtight container for up to 1 week.

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