This has got to be one of the easiest recipes. If ingredients are at hand, it can be done in a snap! It is often that I make a fresh batch of hummus. I eat it as a light snack, a great dip to have with drinks before dinner, and it makes a perfect lunch solution on the go. Tailor it to your tastebuds. The amount of garlic you use is up to you. I caution on the side of less is more in this case as I do appreciate the layered taste of chickpeas and tahini.
- 1 – 350 gram jar of chickpeas, drained and liquid reserved, then rinsed
- 3 Tbsp of the liquid from the chickpeas
- 1/4 cup tahini
- 2 cloves garlic, crushed
- 3 Tbsp fresh lemon juice
- 2 Tbsp olive oil
- 3 Tbsp water
- Salt and pepper to taste
Basically, tip all of this into a food processor and whizz around until you get the desired consistency. It shouldn’t take longer than a minute. If you like your hummus runnier, add more of the liquid from the chickpeas, or more water. Be careful with the lemon to oil ratio. Too much olive oil can overpower the flavour.
Serve with freshly cut carrots, celery, and peppers and enjoy!