I prefer hummus made the old fashioned way, with chickpeas soaked and cooked before whizzing into that heaven called hummus. But. Sometimes I just want hummus. Quick. Now.
Well, that’s a problem. 24 hours to soak the chickpeas. 1 – 2 hours to cook the chickpeas. 10 minutes to chop and grind the ingredients. Sigh.
So into the pantry I go and get one of the few tinned things I keep in the house. Chickpeas. Or use Butter beans at a pinch. (The others tinned things are a rare can of tomatoes, and also coconut milk and coconut cream. )
Into the blender with a few hummus essentials, and no-one else is the wiser.
Source : inspired by a need for quickness
Cuisine: Middle Eastern
Prep time: 5 mins
Cooking time: 0 mins
Serves: Just me, or 4 – 6 people, if they are very very quick.
1 tin butter beans, or 1 tin chickpeas (garbanzo beans)
juice of 0.5 – 1 lemon
0.5 bunch parsley
2 – 4 Tblspn organic tahini
2 cloves garlic, peeled
2 – 4 Tblspn good quality virgin cold pressed olive oil
freshly ground black pepper
Into the blender with all ingredients, adjusting the salt, pepper and lemon to taste. Use an amount of olive oil that you are comfortable with – it will absorb quite a bit. If it is still too thick, add a little warm water.
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