Hummous (Chickpea Puree)
Super simple and quick to make; throw it all in the food processor and done.
Organic Ingredients Serves 4
2 x 15.5oz (439g) or 1 x 29oz (822g) Cans Chickpeas (Eden do a BPA free can)
2 Large Cloves Garlic or 3 Small ones, peeled & crushed in a pestle and mortar
2Tsps. Celtic Sea Salt
Juice of 1 Large Lemon
1/4 Cup Extra Virgin Olive Oil
2 Heaped (as heaped as you can) Tbsps. room temperature Tahini
2 Tbsps. Water
3 Ice Cubes (this helps with the fluffiness) this is totally optional, I don’t find it to make a big difference, your blender needs to be a powerful ice cube friendly one, otherwise you could damage the motor or dull the blades.
Method:
Drain Chickpeas from liquid in Can. Add all ingredients into your food processor and blitz until smooth - approx. 2 minutes. Taste and adjust seasoning adding more Lemon or Salt or Garlic to taste. Stir with a spatula to mix and process again for another 2 minutes. Place in a Tupperware and refrigerate for up to four days. Serve with toasted Pita Bread or with Veggies as a dip.
This is how my mother decorated her Hummous, with Sweet Red Pepper, Paprika, Parsley and Chickpeas. Drizzle a little Olive Oil at the end!
As part of a Mezze with Crudite and Pita Chips
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