Please note this recipe is classified as GREEN.
Ingredients
- 425g tin chickpeas, drained and rinsed
- 3 cloves garlic
- ¼ cup lemon juice
- ¼ cup tahini
- 1 teaspoon ground cumin
- ¼ cup olive oil
Method
- Place chickpeas, garlic, lemon juice, tahini and cumin in a food processor.
- With the motor running slowly add olive oil, process until smooth. Add a little extra lemon juice or water if the mixture is too thick.
- Season if required.
- Hummus can be stored in an airtight container in the fridge for 2 – 3 days.
