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Hummus
Choose canned chickpeas in brine, rather than in spring water to get an extra creamy result. You can buy tahini cheaply at ethnic supermarkets—give it a good stir before using, as the oil tends to separate.
Prep Time
15 mins
Serves
makes about 1 cup
Snacks & Starters
Picnic
Quick & Easy
$
Finger Food
Ingredients
1 x 400g can chickpeas, drained (brine reserved)
1 small clove garlic, crushed to a paste with ¼ tsp salt
1/4 tahini, (hulled)
1/4 cup lemon juice
1/2 cup brine from chickpeas
2 tbsp water, or more if needed
salt and freshly ground black pepper, to taste
TO SERVE (OPTIONAL)
extra-virgin olive oil, a drizzle
dukkah
pumpkin seeds
bean sprouts
vegetables, for dipping, such as baby carrots, Lebanese cucumbers, baby radishes, and sugar snap peas
Method
Combine all ingredients except the chickpea brine and water in a food processor and whizz to form a paste.
Add brine and water and whizz until smooth and creamy, adding a little more water if needed to reach desired consistency.
Adjust seasonings to taste.
Hummus will keep in the fridge, covered, for up to 5 days.
Serve as is, or topped with boutique extra virgin olive oil, dukkah, pumpkin seeds and/or sprouts. Accompany with baby vegetables for dipping.
ADDITIONAL EXTRAS
To make Miso Hummus , omit the salt, reduce the chickpea/garbanzo brine to ¼ cup and add 1½ tbsp miso paste.
To make Red Pepper Hummus, swap the chickpea/garbanzo brine and water for 1 cup coarsely chopped roasted red peppers/bell peppers.
Add 2 tsp sriracha for some heat.
GREEN HUMMUS
To make Green Hummus, combine 1 can chickpeas with 1 small clove garlic, 5 handfuls of baby spinach, 1/4 cup chopped parsley, 1/4 cup lemon juice, 1/4 cup extra-virgin olive oil, salt and pepper in a food processor. Whizz to form a paste, and loosen with a little water. Serve as-is, or drizzled with olive oil and sprinkled with dukkah and sprouts.
BEETROOT HUMMUS
To make Beetroot Hummus, combine 1 can of cannellini or butter beans with 1/2 a can of drained beetroot, 1 small clove garlic, 3 tbsp lemon juice, 2 tbsp extra-virgin olive oil, salt and pepper. Whizz to form a paste. Serve as-is or drizzled with olive oil and sprinkled with dukkah and sprouts.
