Some simple ingredients are all you need to whip up this basic recipe for hummus. You can adjust the flavour by adding more lemon juice, cumin, olive oil, smoked paprika…It’s delicious and healthy as a dip with veggies or pita, as a spread on a sandwich or wrap, or even spread on a plate and topped with salad or curry. Super versatile – don’t just think ‘dip’.
adapted from the book Jerusualem
makes 4 cups
3 cups chickpeas (cooked or canned)
1 cup tahini
4 tbsp freshly squeezed lemon juice
4 cloves garlic
1 1/2 tsp salt
1/2 cup ice cold water
Drain chickpeas and place into food processor, blend until it forms a thick paste. Add tahini, lemon juice, garlic and salt. Continue to blend, scraping down sides until mixed. Pour ice water through feed tube while leaving the processor to run for 5 minutes. Let hummus rest for 30 minutes. Adjust seasoning to taste.
Will keep for approx. 4 days in fridge.