Perfect hummus
quick | starter | vegan
Loosely based on Felicity Cloake's recipe.
Ingredients
1 x 400g can of chickpeas
juice of ½ lemon (or more)
generous pinch salt
2 cloves garlic
3-4 tbsp tahini
½ tsp ground cumin
1-2 tbsp olive oil
aquafaba
Method
- Drain tinned chickpeas and keep the liquid (aquafaba).
- Peel the drained chickpeas (squeeze them gently). Or maybe skin say half or two-thirds.
- Meanwhile soak chopped garlic in some lemon juice to take edge off.
- Microwave skinned chickpeas for a minute or so (optional). Mash them roughly with a fork (helps the blender later).
- Mix tahini with lemon juice and crushed garlic in a cup until it ‘tightens’ (thickens).
- Add aquafaba to loosen and make a soft creamy paste.
- Add paste and chickpeas to blender with salt and cumin - and blitz.
- Add more aquafaba and/or olive oil until preferred consistency.
- Taste and add more lemon juice or salt to taste.
- Serve with a drizzle of olive oil, or sprinkle with smoked paprika or sumac.
Note: to make equivalent from dried chickpeas use 125g (they double in weight when soaked and cooked - a 400g can is 250g drained).