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Hummus

Name: Hummus
Prep time: 15 min
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; 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

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.