Easy Speedy Hummus

Eat Greek for a Week

Posted by Blink Publishing

About

makes a good bowlful

Ready in: 20 minutes

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You Will Need (8 things)

  • 3 –6 Garlic Cloves
  • 400 g Can Chickpeas , drained, brine reserved
  • 3 tbsp heaped Tahini
  • Juice of 2–3 Lemons
  • Zest of 1 Lemon
  • 2 tbsp Olive Oil
  • A pinch of Sea Salt
  • A little Olive Oil for drizzling

Steps (4 steps, 20 minutes)

  1. 1

    For the method using a blender or food processor

    Finely chop the garlic and then add the drained chickpeas and blitz until a rough texture, adding a little brine to slacken.
    Add the tahini paste and then the juice of 2 lemons. Season well with salt and give the whole mix another short blitz. Adjust the flavour levels with a squeeze of lemon or a pinch of salt. Cover and chill.

  2. 2

    For the method by hand

    Crush the garlic and place in a large bowl with the drained chickpeas. Use a potato masher to crush them together.
    In a separate bowl beat together the tahini paste, lemon juice and salt. Now mix into the chickpeas. Cover and chill the hummus until ready to serve

  3. 3

    To serve

    Drizzle a little olive oil over the hummous and garnish with a few whole chickpeas and the lemon zest. Keep in an airtight container in the fridge for up to a week.

  4. 4

    Variation

    Add ½ tsp of either cumin or ground coriander for a warming flavour, or for more heat, sprinkle with finely chopped chilli or some ground paprika.