Hummus
Hummus
Course: Recipe, SweetsServings
7
servingsPrep time
7
minutesCooking time
10
minutesThe dip I always have in my fridge. My partner, who is not a big fan of veggies, loves my hummus with fresh capsicums and pita. In case you have a fussy eater, you should try my version of hummus. It’s creamy and so fresh, perfect for many other dishes too.
Ingredients
1 can drained and rinsed chickpeas
1/4 cup tahini
1/4 cup fresh lemon juice
2 garlic cloves, minced
1/2 tsp ground cumin
1/4 tsp paprika (plus extra for garnish)
3 tsp olive oil (plus extra for drizzling)
3 tsp of the water from the chickpeas
Fresh capsicums chopped (for garnish)
Directions
- In a food processor or high-powered blender, add the drained and rinsed chickpeas, tahini, fresh lemon juice, minced garlic, ground cumin, and paprika.
- Start blending the ingredients on low speed, and then gradually increase to medium-high. Blend until the mixture becomes smooth and creamy, scraping down the sides of the bowl as needed.
- While the food processor is running, slowly drizzle in the extra-virgin olive oil until it is fully incorporated.
- Add the water, one tablespoon at a time, until you achieve your desired consistency. I love super creamy hummus. When ready you can drizzle with extra-virgin olive oil and a sprinkle of paprika for an elegant garnish and add colourful chopped capsicums.
- Serve your homemade hummus with fresh vegetables, pita bread or crackers
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