Hummus Recipe
- cook TIME 20 mins
- prep TIME 10 mins
- total TIME 30 mins
Ingredients (12)
- 1 cup canned chickpeas
- 1/4 cup tahini paste
- 2 tsp garlic 1-2 cloves
- 2 tbsp lemon juice
- 4 tbsp water cold
- 1/4 tsp paprika
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 2 1/2 tbsp extra-virgin olive oil
- 4 oz carrot cut into sticks
- 5 oz celery cut into sticks
- 1 tbsp parsley
INSTRUCTIONS
Drain 1 cup canned chickpeas and rinse them well under cold water.
Boil the chickpeas for 20 minutes for an extra luscious texture. They should be squishable between the thumb and index finger. Leave to cool down.
Add 2 tsp garlic to a food processor along with 2 tbsp lemon juice and blend for 2 minutes straight. There should be tiny particles instead of big chunks of garlic.
Add 1/4 cup tahini paste and 4 tbsp cold water, and blitz until smooth. It’s important to use cold water, because it’ll add extra smoothness to the final product.
Add chickpeas, 1/2 tsp cumin and 1/4 tsp salt, and blend for 5 minutes. Occasionally scrape down the sides to make sure it’s lump-free.
Gradually add 2 1/2 tbsp olive oil while it’s blending so in the end, it becomes lusciously smooth. If your food processor doesn’t come with a feeding tube, add one tablespoon of oil at a time, blend, and repeat until no oil is left.
Sprinkle with 1/4 tsp paprika and 1 tbsp parsley for garnish. Serve with 4 oz carrots and 5 oz celery sticks.