Quick hummus

Quick hummus

By
From
Dinner Like A Boss
Photographer
Benito Martin

Ingredients

Quantity Ingredient
400g tinned chickpeas, drained, rinsed and drained again
2 tablespoons tahini
1/2 garlic clove, crushed
1 pinch sea salt
40-50ml lemon juice, about the juice of 1 lemon
40-50ml olive oil, plus extra to serve

Method

  1. Ensure the chickpeas are well rinsed and drained, then put them in a food processor with the tahini, garlic and salt. Process briefly, then, with the motor running, add the lemon juice, 2 tablespoons of water and the oil. Blend until it forms a smooth creamy purée, adding a little extra oil, lemon juice or water if necessary. Spoon the hummus into a bowl to serve. Any leftover hummus can be covered with plastic wrap and stored in the refrigerator for 4–5 days.
Tags:
Family food
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