The Best Simple Hummus
A quick, easy, delightfully creamy hummus made from pantry ingredients. Better than any store-bought hummus you have tried.
Servings2 cups
Ingredients
- 1 tin of cooked Chickpeas
- 2 tablespoon olive oil
- 2 tablespoon tahini
- 2 tablespoon lemon or lime juice
- 4 tablespoon cold water
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon table salt
- ½ teaspoon black pepper
- paprika and olive oil to garnish
- 2 cloves of garlic
Instructions
- Drain and rinse the chickpeas, then lay them in a kitchen towel and rub gently to remove the skins. Once all the skins have been removed, place the chickpeas into your food processor or blender.
- Add the rest of the ingredient to the chickpeas, and blend until nice and smooth.
- Spoon the blended hummus into your bowl of choice, swoop a few furrows and top with a splash of good olive oil and sprinkle of paprika or pepper.
- Serve with pitas, as a dip, with your favourite lamb recipe.
- This hummus can be stored in the fridge in an airtight container for up to a week.
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Notes
To make an even better hummus, I would greatly suggest taking the time to remove the skins from the chickpeas. If you don't have the time and/or patience, this hummus will still taste great without the additional labour but no skins result in a creamier hummus.
For this particular recipe, I do not use fresh lemon or lime juice but the reconstituted lemon/lime juice, because that's what I always have in my fridge. Feel free to use fresh juice instead.
Nutrition
Serving: 8servings | Calories: 107kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Sodium: 151mg