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)
MethodWatch Tutorial Video
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.