Ingredients

The following ingredients have 4 Servings
  • 425 g cooked chickpeas (I used a can of chickpeas)
  • 1 clove garlic (medium sized)
  • 3 tbsp hulled tahini (well stirred *)
  • 3 tbsp lemon juice
  • 2 tbsp reserved chickpea water *
  • sea salt to taste (I use Maldon sea salt flakes)
  • pomegranate seeds and fresh mint
  • a drizzle of olive oil and a sprinkle of cayenne pepper
  • serve with crackers, pita bread, vegetables etc.

Instruction

  • Drain the chickpeas in a sieve, over a bowl. Do not discard the chickpea liquid.*
  • Add the chickpeas to the bowl of a food processor or high-speed blender.Add the remaining ingredients to the chickpeas.Blend until smooth.
  • Test for seasoning and add salt, and/or tahini and lemon juice to taste.If the mixture is too thick, add more of the reserved chickpea liquid until it reaches the desired consistency.*
  • I like my hummus to have a fresh, lemony tang, so depending on the variety of lemon I use, I may add more lemon juice. Some lemons have more flavour than others.*When you’ve blended your hummus and it is smooth, creamy and ready for serving, pour it into a serving bowl. Take a dessert spoon and press the back of the spoon into the centre of the hummus. With your other hand, rotate the bowl clockwise and you will create a spiral. This makes for a lovely presentation and allows a drizzle of olive oil to neatly pool in the indentation.Serve the hummus with crackers, pita bread or an assortment of vegetables.