Hummus
This is my recipe for speedy hummus—ready in under 10 minutes and lasting a week in the fridge. Pair it with my Beetroot Falafels for a wrap or salad. Add spinach, crumble the falafels on top, dollop on the hummus, and sprinkle with Nigella seeds. It’s a simple, quick, and versatile recipe.
Makes 350g
Hands-on Time 10 minutes
Ingredients
1 x 400g tin chickpeas
½ tsp salt
1 tsp cumin seeds
1 garlic clove (peeled)
100ml olive oil
Equipment
Food processor
Spatula
Method
Drain and rinse the chickpeas thoroughly, shaking off excess water.
Add the chickpeas, salt, cumin seeds, and garlic to the food processor. Blend for 60 seconds until chunky.
While blending, slowly pour in the olive oil. Continue blending for another 60 seconds until smooth.
Taste and adjust seasoning if needed.
Transfer to a sealable container and store in the fridge.
Enjoy!
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