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!