Hummus
I know, vegans and hummus. But if you’re going to do it, you might as well make it the best it can be, right?
Ingredients 10
650 g chickpeas, cooked, tinned is fine
135 g tahini, light
125 ml extra-virgin olive oil
4 garlic cloves, minced
1 tbsp ground cumin
2 lemon juice
hot water, optional
Optional Extras
2 tbsp ajvar, a spicy red pepper number from the balkan region of the planet
Handful soft herbs, your favourite, chopped
4 chipotles in adobo, these come in a jar or tin, smoky, spicy flavour bomb
chickpeas, crispy, deep-fried or roasted in the oven until crispy
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Method 2
Put the , , , minced , ground , and in a blender. Season generously with salt and pepper, and blend on high speed until smooth and well combined. Taste and adjust the seasoning if needed.
If you prefer a thinner hummus, slowly drizzle in some hot water or cooking liquid from the until you reach your perfect texture.
