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)
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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
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
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.
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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.