Classic Hummus
Hummus:
· 1 ½ cups chickpeas, drained and rinsed
· ¼ cup water
· Juice from 1 lemon
· 2 ½ tbsp olive oil
· 3 tbsp tahini
· 3 tsp ground cumin
· 1 tsp salt
Add all ingredients to a blender or food processor and whizz on a high speed until smooth. If the mixture looks a little stiff, add an extra tablespoon of water at a time until it softens.
Toasted Chickpeas:
· 2 tbsp olive oil
· 1 cup chickpeas, drained and rinsed
· 2 tsp cumin seeds
· 1 tsp salt
Heat the olive oil in a frying pan over a medium heat. Add the chickpeas, cumin seeds and salt to the pan and fry for 3 minutes continuously stirring until the chickpeas have a crispy outer layer.
Add the toasted chickpeas to the hummus and serve!
*If sealed in an airtight container, the hummus will keep in the fridge for up to 10 days.