We’ve given our simple hummus a bit of an update here to make it even more delicious for you. I make this every week, it’s a great thing to have in the fridge as it’s so versatile. I love dipping crunchy vegetables into it, spreading it onto open faced rye sandwiches, dolloping it on top of lunch bowls or using it as a side with a lunch time salad. If you make a big batch, store it in an airtight container in the fridge for about five days.
Ingredients:
Method:
1
Simply place all of the ingredients into a food processor.
2
Blend until smooth and creamy, adding a little more water if needed until you reach the consistency you like best.
We’ve given our simple hummus a bit of an update here to make it even more delicious for you. I make this every week, it’s a great thing to have in the fridge as it’s so versatile. I love dipping crunchy vegetables into it, spreading it onto open faced rye sandwiches, dolloping it on top of lunch bowls or using it as a side with a lunch time salad. If you make a big batch, store it in an airtight container in the fridge for about five days.
Ingredients
Ingredients
240g canned chickpeas
(1x 400g tin) drained & rinsed
3 tablespoons olive oil
2 tablespoons smooth tahini
(we used Belazu)
1 lemon
juiced
75ml water
plus more if needed
1 roasted garlic
1 teaspoon ground cumin
pinch of sea salt
Method
1
Simply place all of the ingredients into a food processor.
2
Blend until smooth and creamy, adding a little more water if needed until you reach the consistency you like best.