Updated: Nov 9
Ideal for a lunchtime treat with some warm crusty bread or a freshly baked pita.
400g can of chickpeas including liquid
3 tablespoons extra virgin olive oil
3 tablespoons tahini
Juice of 1 lemon
1 clove of garlic finely chopped
salt to season
freshly ground black pepper to season
Drain the chickpeas through a conical strainer or sieve. Keep the liquid from the can to one side.
Place the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in a food processor and blend until smooth. The longer you blend the hummus the smoother it will become.
Season to taste and adjust the thickness using the reserved chickpea liquor.
Chill and serve in a bowl with crunchy seasonal vegetables or warm pitta bread.