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
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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
OOPS, sorry, I gave you the wrong web address! However, that link coincidentally takes you to my version of heaven in a pot! Here is my post: http://exceptfortripe.wordpress.com/2012/04/23/mediterranean-night/
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.