Ingredients
1 Can of Chickpeas (drained and rinsed)
⅓ Cup Tahini (sesame seed paste)
2 Tbsp Olive Oil
2 Tbsp Cold Water
3 Tbsp Lemon Juice
3-4 Garlic Cloves
1 Tsp Salt
1 Tsp Cumin
1 Tsp Garlic Powder (if you like it a bit more garlic flavoured)
1 Tsp Red Pepper Flakes (optional if you like a mild spice)
1 Cup of water (for simmering chickpeas)
Instructions
Makes Appx: 2 Cups of Hummus
Total Cook and Prep Time: 30 Minutes
Note: You will need a food processor or immersion blender for this recipe.
Open the can of chickpeas, rinse, drain and add to a large frying pan.
Add 1 cup of water to the pan, and bring to a boil. Once bubbling, reduce to a simmer, cover and let the chickpeas simmer for 20 minutes.
While the chickpeas are simmering, add the rest of the ingredients to the food processor.
Blend for 2-3 minutes or until smooth, scraping down the sides halfway through. If you are using an immersion blender, place the ingredients in a large bowl (deep enough to avoid splattering all over your clothes…speaking from experience).
Once the chickpeas have finished simmering, drain the water, and add the softened chickpeas to the food processor.
Blend the whole mixture for another 2-3 minutes or until the hummus is as smooth as desired. If it’s thicker than you prefer, add another tablespoon of water.
Taste test the hummus flavour - you may need to balance it with a tad more lemon juice or salt if it’s tasting a bit too bitter from the tahini.
Scrape the hummus into a container and place in the fridge for 30 minutes to an hour.
When serving garnish with extra chili pepper flakes, or jarred minced garlic. I also like to grind himalayan pink salt on top when consuming.
Pair the hummus with veggies and pita crackers as a snack, with falafels for a meal, or on a mediterranean wrap!
