RECIPE | Easy peasy hummus

It takes just a handful of ingredients and six easy steps to make a big helping of homemade hummus — at a fraction of the cost of the shop-bought variety

26 May 2019 - 00:00 By Hilary Biller

1 x 400g tin chickpeas
2-3 ice cubes
60ml (4 tbsp) tahini (sesame paste)
1 - 2 garlic cloves, peeled and chopped
Juice of 1 lemon
10ml (2tsp) freshly ground black pepper
Pinch ground cumin (optional)

Drain the chickpeas, retaining the protein-rich liquid (called aquafaba) for baking, if desired. Rinse the chickpeas and, if you can, peel off the outer shells and discard; this makes for a really creamy hummus.
Place the chickpeas, saving a tablespoon, into a food processor.
Process the chickpeas and drop in the ice cubes one at a time; this makes it super smooth and deliciously light. Don't make it too watery. 
Add the tahini to the mixture and blend.
Add the chopped garlic and blend.
Add the lemon juice and blend.
Add the salt, pepper and cumin, if using, and blend.
Spoon into a large bowl and serve topped with the saved chickpeas. ..

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