Calories per serving: 87 kcal
Calories per 100g: 176 kcal
250g cooked Chickpeas
1 Lemon (zest and juice)
3 tbsp Tahini (30ml)
1 tbsp Olive Oil (10ml)
5 tbsp Water (50ml)
2 cloves of Garlic
1/4 tsp Salt (or to taste)
When using dried chickpeas
Soak the dried chickpeas in water for at least 4 hours or ideally overnight. Then boil them in unsalted water for 45 minutes or until fork tender.
If you’re using canned chickpeas skip this step.
Zest and juice the lemon, before finely mincing. the garlic. Combine everything except the chickpeas in a food processor (or a bowl), mixing until the liquids are just combined. Drain and rinse the chickpeas, then add them and process until you’ve reached your desired consistency**. If you don’t have a food processor, you can use a potato masher or a fork and a lot of elbow grease.
Serve on bread, as part of an antipasti platter or why not try it as a kind of pasta sauce.
Store for up to a week in an airtight container in the fridge.
*The cooking and soaking time only applies if you’re using dried chickpeas
**For a more smooth consistency, you may need to add some extra liquid, either in the form of water or oil
This is a basic hummus recipe, but feel free to flavour it however you like.
Also be aware that is quite tangy from the lemon and has a strong garlic flavour. If these are too strong for you, feel free to reduce the lemon and/or garlic by half.
Please note that this is a 10 minute recipe if you’re using canned chickpeas or happen to have cooked chickpeas already.