Description
A deliciously simple appetiser or snack made from chickpeas and garlic.
Ingredients
Scale
- 2 cups (150g) cooked and drained chickpeas or canned chickpeas, drained
- 3 garlic cloves
- 2 tablespoons olive oil
- 1/2 cup (120ml) squeezed lemon juice
- 1/4 teaspoon of cayenne pepper
- 1 cup (240ml) cold water
- sea salt
- optional fresh rosemary and balsamic vinegar to taste
Instructions
A note on dried chickpeas
- Soak your dried chickpeas over night and then boil with a little salt for around 2 hours until soft.
- Drain away any froth during the boiling process.
- Alternatively you can use canned chickpeas if you don’t have the patience, but I really enjoy the anticipation. Either way your chickpeas are ready to roll!
The Hummus itself
- Put the garlic, lemon and olive oil into a blender and process until the garlic is pureed.
- Add the chickpeas, cayenne pepper and gradually add a little water to help blend the ingredients into a thick paste. Add a little more water if necessary to help the blender push round the drier ingredients.
- Add sea salt to taste.
- I have tried adding fresh rosemary or a table spoon of balsamic vinegar to the mixture and blending for a further 30 seconds. This can really add some flavour to your hummus.
- Sprinkle with a little cayenne pepper to present and serve with crudities or freshly baked flat bread as a light snack or deliciously tempting appetiser.
- Prep Time: 5 mins