Simple Chickpea Hummus … back to the basics

Simple Chickpea Hummus … some things are good when kept basic. It’s nice to master the simplest form of a recipe, then treat is as a canvas and build on it. This is my simplest hummus, absolutely no fuss and finger licking good. It uses basic pantry ingredients if you don’t count the tahini that is. You could always skip it, or make your own. However, a bottle of tahini in the fridge is always handy, and lasts for absolutely forever.I am probably the laziest cook you’d ever find even though I do everything from scratch. So whenever I soak chickpeas overnight for a chana masala the next day, I make sure I soak LOTS! That way I have a cooked batch ready for this, that, AND everything in between. Think savoury chickpea parfaits, oven roasted spicy chickpeas {great snack by the way}, chickpea pumpkin salad, falafal … and so much more. Just toss a handful of cooked chickpeas in any salad to get a hearty helping of plant protein and fibre too. If you are like me, a generous glug of extra virgin olive oil, a sprinkling of chaat masala or sea salt, maybe chopped onions, green chilies & fresh coriander and my meal is done! Layer this with a nicely spike garlic Greek yogurt, cherry tomatoes, walnuts, maybe some nice crispy topping to finish it off … and you have a parfait you can carry to work!

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Chickpea Hummus

Simple Chickpea Hummus ... some things are good when kept basic. It's nice to master the simplest form of a recipe, then treat is as a canvas and build on it. This is my simplest hummus, absolutely no fuss and finger licking good. It uses basic pantry ingredients if you don't count the tahini that is.

Keyword eggless, gluten free, glutenfree, no bake

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 people

Ingredients

Chickpea Hummus

• 2 cups cooked chickpeas room temperature
• 3 cloves garlic
• 1 tbsp tahini
• 2 tbsp extra virgin olive oil
• 1 tsp Sea salt
• 1 tsp roasted cumin powder
• Juice of 1 lime
• a little aqua faba if required

Garnish

• Pomegranate pearls and fresh mint to garnish
• A glug of extra virgin olive oil to pour over

Instructions

• Place all ingredients except aqua faba in jar of food processor. I used the KitchenAid artisan blender
• Process until smooth, adding a little aqua faba if required.
• Taste and adjust seasoning.
• Transfer to a bowl. Top with a generous glug of extra virgin olive oil, pomegranate pearls and fresh mint.