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Hummus 

Store-bought hummus, is often thick and grainy in texture, far from the luscious and velvety traditional version. But let's face it, making hummus from dried chickpeas takes a lot of forethought, planning and time, which we don't have time for! However, don't despair, we've scoured the internet, looking for all the tips and tricks to make the quickest, creamiest hummus recipe. All you need is some canned chickpeas, lemon juice, tahini, garlic, olive oil, seasoning and some ice cubes (yes you heard that right!) to make this deliciously creamy hummus recipe. Great for when you're entertaining or wanting a delicious wholesome snack or meal. Pair perfectly with marinated BBQ meats. 

10 mins max | Makes ~3 cups

Ingredients

Method

2 cans of chickpeas drained (reserve liquid from one can)
Juice of one lemon
1/2 cup hulled tahini
2 teaspoons ground cumin 
3 cloves garlic 
Generous pinch of salt
3 tablespoons extra virgin olive oil (+ extra for drizzling)
4 x Ice cubes

Smoked paprika to serve

 
Step 1. Place all of the ingredients (except the paprika) into a food processor. Process on high speed for 1-3 minutes, scraping down the sides, until smooth and creamy. 
Step 2. Spoon the hummus into a bowl or plate and spread out. 

Step 3. Drizzle with extra virgin olive oil and sprinkle with smoked paprika or alternatively top with your favourite topping. 
Step 4. Serve with warm bread and veggie sticks. 

 
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