I made this so many times already, I cannot believe it is not yet featured on my blog. My version always contains a bit more garlic than it should, but hey… you only live once.
I found the original recipe here, but I modified it a bit as I do not like to use the aquafaba.
Hummus
Ingredients
- 2 x 400g cans of chickpeas (reserve a few chickpeas for decoration)
- 4 tsp tahini
- 2 garlic cloves, crushed
- 1 tsp crushed sea salt
- 6 tbsp quality extra virgin olive oil (plus extra for drizzling)
- 3½ tbsp freshly squeezed lemon juice
- Paprika
- Parsley leaves
Instructions
- Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of water. Turn on the food processor and slowly pour in the oil while it runs.
- When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped parsley leaves, for colour.
