quick and easy hummous

Empty and drain a can of chickpeas.  Process these in a food processor with:

  • a small handful of coriander leaves
  • a clove or two of garlic (depending on how potent you want it)
  • 2 Tbs tahini
  • 1 tsp ground cumin
  • juice of half a lemon
  • good pinch of salt and grind of pepper
  • pinch of chilli flakes
  • a good few glugs of olive oil (or water for a healthier option)

Blend until you to get to the consistency that you would like, the more oil / water you add the smoother and softer it will become.

5 Comments

  1. Pingback: roasted beetroot hummous with smoked macadamia nuts

  2. Pingback: chickpea blini with cream cheese, smoked trout and dill

  3. Hi! I used your quick and easy recipe a few weeks ago and also added a few of my own touches. It was an absolute hit in my chicken and beef shwarmas. I wrote about it in my blogpost; check it out! http://bit.ly/I15M99

  4. Sam

    Hi Kim, wow that shrimp bowl does look rather yummy. Send me the link to your hummus version, I would love to see what you did. I came across a few tins of chickpeas buried in my cupboard so I think you have just inspired me to get making again. So easy. :-). thanks for the comments.

Leave a Reply