I’m back into the habit of whipping up a batch of hummus each week. It's fabulous to have on hand when I need a quick carrot stick snack number, or to add flavour to various meals.
My 'Quick Hummus' is slightly different to my other hummus recipe, here on the blog - as I use canned cooked chickpeas, instead of cooking them from scratch myself.
Each hummus recipe has a time and place, but when I'm lacking time, this recipe is my go-to.
Love Alex. Xx
PS: Be sure to tag me @ballerina_bites on Instagram, so I can see your wonderful recreations!
2x 400g chickpea cans
¼ cup hulled tahini
¼ cup olive oil
¼ - ½ cup water
1 heaping tsp ground cumin
Juice of 1 - 2 lemon/s, depending on how tangy you like it.
Generous pinch of salt & pepper
Drain and rinse your chickpeas, before patting dry with paper towel.
(Optional: To ensure a smoother hummus, remove the outer skins of the chickpeas.)
Add the chickpeas, tahini, olive oil, ground cumin, lemon juice and salt & pepper to taste into your food processor- begin to blend.
While the motor is running, trickle in the water - how much water you use depends on how thick, or thin you like it.
Taste the hummus, and adjust seasoning to taste.
Store any leftovers in an airtight container, or jar for up to 5 days.