There’s nothing better than fresh hummus, and guess what, it’s incredibly easy. This recipe for fresh hummus is so foolproof and tasty, you’ll wonder why you ever bothered buying hummus in the first place.
The secret is in the tahini. Whipping the tahini in the blender before adding the rest of the ingredients gives the hummus extra oomph. The hummus becomes wonderfully smooth and rich.
You can use canned chickpeas for this recipe, however I would recommend cooking your chickpeas from scratch. They taste so much better. Just be sure to let them cool before whipping into a hummus.
This meal is around 97% less polluting than the average UK meal.
- Eating this recipe will save around 2.86 KG CO2e per person.
- That’s equivalent to the emissions produced driving 23.63 KM in a modern car.
- 250 g Cooked Chickpeas
- 1 Cloves Garlic (finely minced)
- 65 ml Tahini
- 1 Teaspoon Kosher Salt
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Medium Lemons (juiced)
- 1 Teaspoon Cumin
- 75 ml Water
- Place the tahini, lemon and garlic together in a food processor. Blitz until the tahini thickens.
- Add the rest of the ingredients, except for the water, and process into an even paste.
- With the processor running, pour in the water until you reach your desired consistency. This might require more or less water than listed – it's up to you how thick or smooth you like your hummus.
- Serve with a drizzle of olive oil and a sprinkle of sumac or paprika.