Speedy Hummus
6/05/26
Ingredients
- 2x 400g tins chickpeas (or alternatively if you’re using dried chickpeas, 800g once they’ve been soaked and cooked)
- 150 grams tahini
- 2 tsp ground cumin
- 100 ml extra virgin olive oil
- Juice of 4 lemons
- 1 tsp flaky sea salt
- 1 garlic clove or 30ml garlic infused olive oil
- Pinch smoked paprika, to garnish
Method
Add all of your ingredients to a food processor and blend. As it comes together, it’ll start to become quite dry, so standby whilst it’s blending, gradually adding water until it’s just soft enough to blend. Keep on blending until it’s completely smooth, then add to jars or containers and chill in the fridge before serving.
To serve, spoon into a bowl, drizzle with a little extra olive oil and sprinkle over the paprika. Enjoy with crackers, crudités or warm bread.
