Serves: 5 +
Cooks in: 10 minutes
Difficulty: 3/10
Gluten free


2 Cans Chickpeas, drained & rinsed 

Juice 1 Lemon

1 Garlic Clove, peeled

Pinch Sea Salt 

4 tbs Tahini

3 tbs Extra Virgin Olive Oil (optional)

Pinch Cumin 

Place the chickpeas into a saucepan and cover with water, place the saucepan over a high heat to bubble away for 5-6 minutes or until the chickpeas have softened. 

Transfer the chickpeas to a food processor with around 1/2 cup/125ml of the cooking liquid, lemon juice, garlic, tahini & salt. 

Blitz until the hummus is smooth and creamy. 

Serve garnished with olive oil & cumin. 

For a light snack I serve the hummus spread on grilled bread with sliced tomato, sprouts & chilli flakes.