Not only is this hummus recipe fast and easy, but it’s also super creamy and delicious. The perfect dip for your favourite vegetables, spread it onto a cucumber sandwich or wrap, or dollop it onto a bowl piled with rice, fresh and roasted veggies, or sliced baked chicken pieces.
Prep time 10 minutes
Cook time 0 minutes
Serves 12
• 2 cans chickpeas, drained with liquid reserved. Also reserve some chickpeas for garnish
• ⅓ cup chickpea liquid, or more, as needed
• ½ cup tahini
• ¼ cup Pure Bea Olive Oil
• 2 lemons, juiced
• 2 garlic cloves
• 1 teaspoon cumin
• ½ teaspoon salt
FOR GARNISH
• Pure Bea Olive Oil
• freshly chopped parsley
• whole chickpeas
1. Add all the ingredients to a high-powered blender and secure the lid. Remove the lid cap and insert the tamper.
2. Turn the blender on high for 30 seconds (or more for a creamier texture) and use the tamper to push the hummus into the blades. Add more chickpea liquid (aquafaba), if desired, for a softer hummus.
3. Add the hummus to a small serving bowl and garnish with Pure Bea Olive Oil, freshly chopped parsley and whole chickpeas.
4. Serve with your favourite selection of fresh vegetables or crackers.
To Store
Scoop the hummus into an airtight container and store in the fridge for 3 to 4 days.
To Freeze
Freeze any leftover hummus in a freezer-safe container for up to 3 months.
