You can use canned chickpeas or canned. The difference between the 2 for me is how long I boil them. The canned chickpeas I boil for at least 30 minutes. The fresh chickpeas I soak over night and then boil them for and hour or two to make sure the Hummus is nice and soft and not grainy.
INGREDIENTS:
- 1 Cup fresh chickpeas soaked in water over night, or 1 x 400g can of chickpeas, drained and rinsed.
- 1 heaped Tbsp. Tahini
- ¼ Cup fresh lemon juice
- 1 clove fresh garlic, crushed
- ½ tsp. pink salt
- Pinch black pepper
- ¹/³ Cup Extra Virgin Olive Oil
- 3 Tbsp. water that the chickpeas have been boiled in.
- Pinch Paprika and a drizzle of olive oil to serve.
METHOD:
- Add the chickpeas to a small saucepan and cover with water. Make sure the water comes above the chickpeas by a few cm. If you are using fresh chickpeas make sure you have loads of water as it will be boiling for a long time and the water will reduce.
- Once the chickpeas have boiled, drain them and put them in a food processor with 2 Tbsp. of the water they were cooked in.
- Add lemon juice, Tahini, garlic, salt and pepper.
- Process until the chickpeas are pretty smooth. Whilst the food processor is on, slowly start to drizzle in the olive oil.
- Process until the Hummus is nice and smooth.
- Place on a plate or in a bowl and drizzle with a little olive oil and sprinkle the top with a touch of paprika.
- Serve with raw vegetables or rice crackers, or have as an accompaniment to a meal.