This is a really nice classic hummus recipe that can either be enjoyed as is or adapted with other flavorings. Serve with veggies, crackers, in a sandwich or on MumMum.
Ingredients
3 cups cooked chickpeas (1 cup dried or 2 x 15 oz cans)
⅓ cup water or reserve liquid from can
¼ cup extra light olive oil
4 tbsp tahini
4 tbsp lemon juice
⅓ tsp ground cumin
¼ tsp ground sea salt
1 - 3 cloves fresh garlic
Instructions
Soak 1 cup of chickpeas overnight in filtered water. Rinse and add to a pot with enough water to cover the chickpeas by at least an inch.
Cook uncovered on medium-high heat until tender (1 - 2 hours). Test after one hour and adjust time accordingly.
Add the chickpeas and other ingredients into a food processor and process until smooth and creamy. You may want to start with one clove of garlic at a time to ensure the hummus doesn't get too spicy.
Notes
Makes 2 cups.
If this is too much for your family to get through in a week then you can freeze some for later. It's great to make big batches of hummus so you only have to make it once or twice a month.
*The nutritional information has been calculated based on using dried chickpeas. If you're using canned the sodium amount will be higher.