Description
Elizabeth Ellory’s simple hummus recipe combines chickpeas and garlic for a deliciously easy appetizer or snack.
Ingredients
Units
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 cayenne pepper
- 1 cup (240ml) cold water
- Salt 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.
Notes
For a smoother texture, peel the chickpeas before blending. Store hummus in an airtight container in the refrigerator for up to a week. Add more cayenne pepper for a spicier version. Serve with pita bread, vegetable sticks, or as a spread on sandwiches.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 2
- Sodium: 240
- Fat: 7
- Carbohydrates: 18
- Fiber: 4
- Protein: 6
- Cholesterol: 0