Serves 3-4 / Difficulty – Easy / Ready in 10 minutes.
I find hummus a lot more versatile than just spreading on pitta (not that there is anything wrong with that of course) but try it on my peppers and eggs sandwich recipe and it takes an already great sandwich to a whole new level.
Ingredients
400g canned chickpeas (drained)
4 tablespoons lemon juice or more
1 garlic clove, crushed
2 teaspoon ground cumin
pinch salt
2 tablespoon tahini (sesame seed paste)
6 tablespoons water
Olive oil (if needed)
Around 1-2 teaspoons paprika
Method
- Drain the chickpeas and rinse. Reserve a few whole chickpeas for the topping.
- Shake tahini jar to mix up the olive oil.
- Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
- Add more lemon juice, garlic, cumin, olive or salt to taste.
- Top with the remaining chickpeas and sprinkle with paprika.
