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.

Hummus
Hummus

Makes 350g

Hands-on Time 10 minutes

Print friendly version

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!

Related Recipes:

Beetroot Falafels

Hummus
Hummus