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.
makes about 1 cup
Snacks & Starters
Quick & Easy
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
vegetables, for dipping, such as baby carrots, Lebanese cucumbers, baby radishes, and sugar snap peas
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.
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.
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.
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.