As I am still dealing with the indulgence of the festive period got in the spirit of Veganuary so I’m dipping it. That said, there are many variations of hummus around but this is one that I keep making over and over because it is economical, easy to make, has no season and doesn’t get old. The tangy chickpea explosion is great with pitta bread, as a canape, in wraps or any way you prefer to have it, just tailor it to suit your taste buds.
Total Time: 10 Minutes
- 400g can of chickpeas drained plus 2 tbsp of the water
- 2 garlic cloves, fresh or fried a bit
- 3 tbsp of tahini or use toasted sesame seeds
- Squeeze juice of 1/2 lemon
- Handful fresh coriander (optional)
- 3 tbsp of olive oil
- Pink salt and black pepper to taste
- Olive oil
- Cracked black pepper (optional)
Put all the ingredients in a food processor. Blend, adding a little oil at a time until you have a smooth and creamy consistency. Once blended, if it doesn’t have that kick to it just add an extra squeeze of lemon, more salt and pepper and blend some more . Spoon and smear mixture into a bowl, drizzle over some olive oil, a sprig of fresh coriander and sprinkle with some cracked black pepper or paprika.
Serve immediately or store in an airtight container and store in the fridge but consume within 2–3 days.