Ultimate Creamy Hummus

Yield: 2

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Ultimate Creamy Hummus

Prep time: 5 MinTotal time: 5 Min

This is my recipe for a creamy hummus that's easy enough to make every day. Jarred chickpeas are best as they are softer and usually have more flavour, but tinned are fine too.

Ingredients

• 1 x 700g Jar Of Chickpeas (or 2 x 400g tins)
• 3 Tbsp Runny Tahini (I like Al Nakhil and Belazu Brands)
• 1 Lemon
• 1/2 Tsp Of Flaky Sea Salt / Maldon
• 1 Tbsp Olive Oil
• 1/2 - 1 Garlic Clove
• Pinch Of Cumin (optional)
• Toppings: Sumac, Sesame Seeds, Chopped Parsley, Toasted Pine Nuts

Instructions

1. Drain the chickpeas, reserving the liquid (aquafaba). Reserve 2 tablespoons of chickpeas for topping. Add the chickpeas and about half of the liquid into a high speed blender.
2. Add the juice of half of the lemon, half or a whole garlic clove (depending on your preference), the tahini, salt, cumin if using and olive oil and blend until smooth.
3. Tinned chickpeas tend to be harder and will need a little more liquid, so add more aquafaba to thin it down as needed, and blend again. Taste and add more lemon juice or salt to taste.
4. To serve, spread into a shallow bowl or plate and top with the reserved chickpeas. Finish with a drizzle of olive oil, sumac, pine nuts and parsley and an extra drizzle of tahini.