Truly Yummy Hummus
Gluten free and dairy free hummus recipe. Chickpeas, garlic, lemon juice, tahini , ground cumin, salt, ice cold water, olive oil and za'atar.
Equipment
- 1 food processor
Ingredients
- 400 g tin or a jar of chickpeas drained and rinsed
- 2 cloves of garlic crushed
- 1 tsp ground cumin
- 100 ml tahini recommend Belazu Tahini
- 1 lemon juiced
- 1/2 tsp of salt
- 50 - 100 ml ice cold water
- 1 tsp za'atar
- 1 drizzle of olive oil recommend Belazu Early Harvest
Instructions
- Add the chickpeas to the food processor, reserving a spoonful for garnish. Then, add the crushed garlic, ground cumin, tahini paste, lemon juice, and salt.
- Blend the ingredients together and slowly add a little of the ice cold water until you have the consistency you are looking for. Be careful not to add too much water too quickly as you'll be left with a very runny hummus.
- Allow the ingredients to mix for about 5 minutes on high speed, this will help form a very smooth and creamy paste.
- Scrape around the sides of the mixing bowl to incorporate any unmixed ingredients. Check the consistency and add a little more cold water if necessary.
- Give it one last mix for 30 seconds then transfer the hummus to a serving dish. Cover with clingfilm and allow to rest in the fridge for 30 minutes. The longer the hummus is refrigerated, the more the flavours will deepen and develop.
- Keep the hummus refrigerated if you do not plan to use it straight away.
- Before serving, remove from the fridge for 15 minutes. Drizzle with a little olive oil, a sprinkling of za'atar and garnish with the reserved chickpeas.
Notes
This Truly Yummy Hummus will stay fresh in the fridge for 3-4 days. Alternatively, if you have any left over, pop it in the freezer for next time or use for a quick and tasty snack.