- 400 grams can of chickpeas
- 3 tablespoons of tahini (sesame paste)
- 2 small cloves of garlic
- 1 lemon
- 6 tablespoons (extra virgin) olive oil
- 1 tablespoon paprika powder
- pinch of sea salt
Kitchen equipment needed
- Chef’s knife + cutting board
- Citrus juicer
- Small bowl
Preparation — 10 minutes
PEEL and roughly crush the two cloves of garlic using your chef’s knife and cutting board, but you can use anything else if you’d like. SQUEEZE 3 tablespoons worth of fresh lemon juice from the lemon using the citrus juicer. DRAIN the liquid from the can of chickpeas into a small bowl, we’re going to use this liquid to make the hummus nice and moist.
Making a batch of hummus — 10 minutes
PUT the drained chickpeas, paprika powder, 3 tablespoons of tahini, lemon juice, crushed garlic cloves, half of the olive oil and some sea salt into your blender. WHILE blending, add the remaining olive oil and some of the can liquid of the chickpeas. BLEND until smooth, taste, and see if it needs more salt and/or more moisture. If so, add that in and blend again.
TRANSFER the hummus into a bowl and enjoy with pita bread, regular bread, toast or chips. Sticks of carrots or celery are also handy and delicious with home-made hummus. Enjoy!