Quick and simple hummus
Item 1 of 1
- Side
- 4
- 10 minutes
Bryan Webb's quick hummus recipe demonstrates just how simple it is to whip up this classic dip at home in no time. Serve as part of a Middle Eastern feast, or simply with a dash of olive oil, a sprinkling of paprika and some pitta bread for a tasty snack.
First published in 2015
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Ingredients
Metric
Imperial
- 275g of chickpeas, cooked, drained and rinsed
- 1 lemon, juiced
- 1 garlic clove, large, peeled and grated
- 1 tbsp of tahini
- 100ml of extra virgin olive oil
- 1/2 tsp ground cumin
- Tabasco
- sea salt
SAVE RECIPE
Equipment
- Blender
Method
1
Add the drained chickpeas, lemon juice, garlic, tahini and a small splash of water to a blender and blitz to make a paste
- 275g of chickpeas, cooked, drained and rinsed
- 1 lemon, juiced
- 1 garlic clove, large, peeled and grated
- 1 tbsp of tahini
2
While blending on a moderate speed, add the olive oil in a thin, steady stream until thick and incorporated. Blitz in the cumin, salt and Tabasco to taste, then serve immediately
- 100ml of extra virgin olive oil
- 1/2 tsp ground cumin
- Tabasco
- sea salt
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