We’ve given our simple hummus a bit of an update here to make it even more delicious for you. i make this every week, it’s a great thing to have in the fridge as it’s so versatile. i love dipping crunchy vegetables into it, spreading it onto open faced rye sandwiches, dolloping it on top of lunch bowls or using it as a side with a lunch time salad. if you make a big batch, store it in an airtight container in the fridge for about five days.
ingredients
1 x 400g can chickpeas, drained
3 tablespoons olive oil
2 tablespoons tahini
juice of 1 lemon
1 garlic clove, peeled and roasted in the oven for 10 minutes
1 teaspoon ground cumin
pinch of sea salt
250ml water
method
simply place all of the ingredients into a food processor, apart from the water.
blend until smooth and creamy, adding the water little by little until you reach your desired consistency.
