Hummus is one of the most nutritious and filling snacks you can eat. Chickpeas are really high in protein, fibre and antioxidants and they provide a great base for other flavours.
This is a basic hummus recipe, using most of the traditional ingredients. I like to add in paprika into the blending process as it adds a bit more colour-depth and flavour, but feel-free to adjust the recipe to suit your taste.
- 400g tin of chickpeas
- 4 tablespoons of aquafaba (water from chickpea tin)
- 4 tablespoons high-quality olive oil
- 3 tablespoons lemon juice
- 1.5 tablespoons tahini
- 1 clove of garlic, crushed or finely sliced
- 1.5 teaspoons cumin
- 1/2 teaspoon paprika (optional)
- Good pinch of sea salt
- Sprig of parsley, to serve
- Drain your chickpeas and reserve about 4 tablespoons of the water from the tin – this is called aquafaba (bean water). Add this to your food processor or blender.
- Place all of the remaining ingredients (excluding the sea salt and parsley) into your food processor and blend until smooth – you may need to stop and scrape down inside of the bowl to ensure the blades are reaching all of the ingredients.
- Be sure to taste your hummus at this point and add salt/extra lemon juice/cumin etc. to suit your taste. If your hummus looks a little too dry, add in 2-3 tablespoons of plain water or some more olive oil.
- Serve in a large bowl with a drizzling of olive oil and some parsley.