I prefer hummus made the old fashioned way, with chickpeas soaked and cooked before whizzing into that heaven called hummus. But sometimes there isn’t the time, so a quicker method is needed.
Hummus can be made with a can of chickpeas or, at a pinch, butter beans. Blended with the other hummus essentials, and no-one else is the wiser.
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.
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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