Serves eight | Preparation Time: 25 minutes, plus freezing time
- 1 tin or 1 cup cooked chickpeas*
- Juice of one lemon
- 1 tbsp tahini **
- 1 small garlic clove
- 2 tbsp olive oil
- 1.2 tsp cumin seeds
- Salt and pepper to taste
- *If you have time, you can skin the chickpeas for a slightly smoother hummus, but it isn’t necessary for this recipe.
- **Tahini is a sesame seed paste made by blending toasted sesame seeds with olive oil in a 1:1 ratio. It is really easy to make and adds a lovely nutty flavour to the hummus. Though a requirement in the traditional method of making hummus, it can be left out.
How to make it
- In a food processor or large bowl, combine the tahini (if using it) with lemon and pulse for 30 seconds or beat until creamy
- If not using tahini, skip step one and mix all the ingredients except the chickpeas in a food processor or large bowl. Pulse for one minute or beat until thoroughly mixed
- If using tahini, combine all ingredients except chickpeas to the tahini and lemon mix. Pulse for one minute or beat until thoroughly mixed
- Add chickpeas and pulse for another minute until a smooth paste is formed. Or thoroughly beat in a bowl until a smooth paste is formed.
- If too thick or still lumpy, add a tablespoon of water
- Season with salt and pepper to taste
To make pink Hummus
- Add a tablespoon of beetroot water to the hummus and mix thoroughly until it turns an even pink colour. You can make beetroot water by soaking peeled beetroot in water.
To make yellow Hummus
- Take a pinch of turmeric and a tablespoon of water and mix thoroughly. Add the turmeric to the hummus and mix well until it turns into an even yellow colour.
To make green Hummus
- Finely chop 1 tbsp of basil or parsley leaves. Combine with 1 tbsp of water and mix together. Add the herb mixture into the hummus and mix well until it turns into an even green colour.