Cooking Method:food processor
Prep Time:10 mins
Cook Time:0 mins
Hummus was a staple for me growing up. I love making it at home as I can bung in as much garlic and lemon as I fancy - be warned I like a lot! So you may wish to reduce the amounts of both in your home-made hummus as mine packs a punch. This is the recipe I learnt whilst working in Lebanon twenty-one years ago, it's super easy & über tasty.
- 1 can chickpeas (drained & rinsed)
- 1 large clove of garlic (peeled & chopped)
- 2 Tbs tahini
- 2 lemons juice (no pips included)
- 1 Tbs water
- drizzle of olive oil
Bung all the ingredients into your food processor, blitz until it is nearly a smooth paste - I like mine to have a bit of texture.
Dollop out into a bowl (you can sprinkle a little cayenne pepper on top - surprisingly I don't!)
I enjoy mine with some home-made sweet potato & seed crackers and lebanese salad! HEAVEN in a couple of bowls 🙂
Any leftover hummus can be popped into an airtight jar and kept in the fridge.