LIFESTYLE NEWS - Hummus is super easy to make and only takes about five minutes from start to finish.
- 400-500g chickpeas
- ¼ cup fresh lemon juice, about 1 large lemon
- ¼ cup tahini
- Half a large garlic clove, minced
- 3 tbsp B-well canola and olive oil blend
- ½ to 1 tsp kosher salt, depending on taste
- ½ tsp ground cumin
- 2 to 3 tbsp water
- Dash of paprika or smoked paprika for serving
- In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute.
- Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
- Add the olive oil, garlic, cumin and salt to the whipped tahini mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
- Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute.
- Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
- Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
- Scrape the hummus into a bowl then drizzle about two tablespoons olive oil over the top and sprinkle with paprika.
Recipe supplied by B-well