I prefer hummus made the old fashioned way, with chickpeas soaked and cooked before whizzing into that heaven called hummus. To make the whole process quicker, soak and cook chickpeas beforehand, and pop them into the freezer. When you want hummus, defrost them and whizz them up with garlic and tahini.
But sometimes an emergency solution is required. At these times, use a tin of chickpeas or butter beans.
Cuisine: Middle Eastern style
Prep time: 5 mins
Cooking time: 0 mins
Serves: Just me, or 4 – 6 people, if they are very very quick.
125g cooked chickpeas, 1 can butter beans or 1 can 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
For impossibly smooth hummus, spend 10 minutes slipping the peel of of each chickpea. The effort is worth it. If in a hurry, you can skip this step.
Add the tahini and lemon juice to the blender and process for 90 seconds to make the creamy dressing. Stop half way through to scrape down the sides.
Now into the blender with the garlic, olive oil and salt and blend for 30 seconds. Finally, add the chickpeas and blend, scraping down the sides. Adjust the salt, pepper and lemon to taste. If it is still too thick, add a little warm water and blend until the desired consistency is reached.
Serve hummus with a drizzle of olive oil and sprinkling of paprika.
Use an amount of olive oil that you are comfortable with – it will absorb quite a bit.
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