A recipe for the most deliciously smooth Hummus you'll ever have! If you're roasting the chickpeas, cooking time is 45 minutes.
If you're not roasting the chickpeas, move on to step 3 and total time should take about 20 minutes, with 10 of those spent as infusion time.
Prep Time20 minutesmins
Cook Time45 minutesmins
Alternate Time20 minutesmins
Total Time1 hourhr5 minutesmins
Course: Sides
Ingredients
1400gchickpeascanned, drained (save the liquid)
1/4 cupchickpea liquid
2clovesgarlic
2tbsptahini
1/4tsppink/sea salt
1tspground cumin
2tspsweet paprika
1lemonjuiced
1/4cupextra virgin olive oil
fresh parsleyfor garnish
Instructions
Preheat oven to 180 C/350 F.
Drain and dry chickpeas. Then place on a lined baking try and let roast for about 45 minutes, checking occasionally. They should be slightly darker in colour and have a soft texture when bitten into. Once ready, set aside to cool. Move on to Step 4.
Alternatively, if not roasting – drain chickpeas, remembering to keep the liquid.
In a food processor place garlic and pulse until chopped. Then add drained chickpeas plus the chickpea liquid and blend until smooth.
Add in tahini and blend until well combined
Place remaining ingredients into the food processor – lemon juice, cumin, paprika and olive oil. Blend until mixture in completely smooth and combined. Tasting and adjusting seasoning if required.
Pour into an airtight container and place in the fridge. Let sit for about 10 minutes. This will allow the lemon to infuse the garlic as well as chill the hummus for that extra delishousness!
Serve with an extra drizzle of EVOO, a sprinkle of paprika and fresh parsley. If you have any leftovers, they can be stored in an airtight container for up to 5 days.