Quick Hummus

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. 

Enjoy!

Love Alex. Xx
PS: Be sure to tag me @ballerina_bites on Instagram, so I can see your wonderful recreations!

Ingredients
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

Method
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.