In an ideal world where the words time-poor, laziness and cutting corners aren’t part of the vernacular, I’d be soaking chickpeas overnight and boiling them the following day. Oh, and then I’d toss them into a mortar and pound them with a pestle, until smooth.

In a more realistic world it’s easier to grab a tin of quality chickpeas, drain, rinse and then toss them into a food processor with all the other ingredients listed below.

Hummus has to be up there with being one of the easiest things to lump onto a nibbles platter. Served with some sort of flatbread, a good glug of olive oil, some chilli flakes – perhaps even some dukkha, for crunch.

Alright, popping open a tube of Pringles also works. I can never say no to those. I’ll have sour cream & chives, thanks!

Print Recipe

Hummus

A handful of ingredients and less than 10 minutes to make this delicious hummus.

Course

Starters

Cuisine

Middle Eastern

Servings

servings

Ingredients

• 240 g tin chickpeas drained & rinsed well
• 1 clove garlic finely grated
• 60 ml tahini (¼ cup)
• 70 ml lemon juice fresh
• 1 tsp cumin ground
• ½ tsp paprika
• 60 ml virgin olive oil (¼ cup)
• 1 tsp mint leaves roughly chopped
• 1 tsp salt or to taste

Course Starters Cuisine Middle Eastern Servings servings Ingredients 240 g tin chickpeas drained & rinsed well 1 clove garlic finely grated 60 ml tahini (¼ cup) 70 ml lemon juice fresh 1 tsp cumin ground ½ tsp paprika 60 ml virgin olive oil (¼ cup) 1 tsp mint leaves roughly chopped 1 tsp salt or to taste

Instructions

1. Put all ingredients into a food processor and blitz until smooth. If you like it chunky, don't process it as long.
2. Serve at room temperature drizzled with virgin olive oil and sprinkled with cumin seeds and chilli flakes.
3. It's best eaten on the same day it's made.

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