Easy Speedy Hummus

Eat Greek for a Week

https://www.cutoutandkeep.net/projects/easy-speedy-hummus • Posted by Blink Publishing

makes a good bowlful Ready in: 20 minutes

You will need

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

Project Budget

Time

Difficulty

Description

makes a good bowlful Ready in: 20 minutes

Instructions

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.

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.