This is our favorite, simple and speedy hummus recipe. Made in a large batch, it is simply perfect for the week ahead. Accompany with breakfasts, lunches, snacks, and dinners throughout the week. Our favourites? Eating it with scrambled eggs and smoked salmon, on toast with grilled tomatoes for lunch, raw veggies for an afternoon snack or as a side to a yummy veggie stew for dinner.
- 200g chickpeas
- 1/2 lemon juice
- 2x garlic cloves
- 6 tbsp olive oil
- 1 tbsp tahini
1. Simply drain the chickpeas, place them in a blender alongside the peeled garlic, the olive oil, 1 generous tablespoon of tahini and lemon juice.
2. Whizz it up for a few minutes until smooth, add a little water at a time if you’d prefer a smoother consistency.
3. Sprinkle with salt, pepper and paprika for a little tastebud sparkle!
4. Add the mix to a seal-tight storage jar to preserve - lasts unto 5 days.