5-minute hummus, so simple and super quick to make.
Who doesn’t like some creamy smooth hummus with some nachos or grilled flatbread as a mezze starter?
A simple blend of chickpeas, tahini, lemon juice, garlic, yogurt, olive oil and salt and pepper.
You can use dried chickpeas soaked for 24 hours which will give you a smoother hummus. I use canned chickpeas for a quicker option. Use a strong blender to smooth out the chickpeas while blending.
I like to heat the grated garlic in a little water and olive oil to bring out the flavour of the garlic and not be as harsh in garlic flavour.
Drain the chickpeas, add the warm olive oil & garlic with the tahini, yoghurt, lemon juice and salt and pepper. Blend until super smooth. You can serve straight away, though it is best made the day before or a few hours before to firm up in the refrigerator.
Serve with a platter of vegetable crudites on a hot summer day for a healthier option. Crunchy carrots, peppers, cucumber, celery, asparagus, radish and tomatoes are great with hummus. I also serve a tuna mayonnaise dip with crudites too. Delicious.Print
- 1 x 400 grams can of chickpeas, drained.
- 1 x tbsp tahini paste
- 1 tbsp yoghurt
- 1 x large clove of garlic
- ½ juice of a lemon
- 2 tbsp of water
- 2 tbsp of olive oil
- pinch of salt
- ground pepper
- Pinch of chilli powder for decoration. (optional)
- Drain the chickpeas in a sieve.
- Grate the garlic into a small pan, add the water and olive oil, heat for 2 minutes.
- Add the chickpeas to the blender, reserve a few for decoration.
- Add the garlic, water and olive oil.
- Add the remaining ingredients to the blender.
- Blend until super smooth. (If need be, add a little extra water or olive oil for a thinner consistency)
- Cool for a few hours to firm up and drizzle with a little olive oil, chickpeas and pinch of chilli for decoration.
- Serve with nachos or crudities.
(If need be, add a little extra water or olive oil for a thinner consistency)