Hummus, chickpeas creamy spread
 
Prep time
Total time
 
Serves: 1 small bowl of each hummus
Ingredients
  • For classic hummus:
  • 1 cup chickpeas (canned or well-cooked)
  • 4 tbsp extra-virgin olive oil
  • 1 tbsp tahini
  • juice of half lemon
  • salt (and pepper if you want)
  • 1 clove garlic (optional)
  • approx 3 tbsp chickpea liquid or water
  • For Beetroot hummus:
  • 1 cup chickpeas (canned or well-cooked)
  • 4 tbsp extra-virgin olive oil
  • 1 tbsp tahini
  • juice of half lemon
  • salt (and pepper if you want)
  • 1 clove garlic (optional)
  • 1 small raw beetroot, peeled and chopped
  • approx 4 tbsp chickpea liquid or water
  • Note: From these quantities you will get 1 small bowl of each hummus so if you want more, just double up the quantities.
Preparation
  1. For both classic and beetroot hummus: put all ingredients (except the chickpea liquid or water) in your food processor / blender and process until it looks combined. Add the chickpea liquid or water and process until it gets really creamy.
  2. Serve classic hummus with a bit of fresh coriander and drizzled with extra-virgin olive oil and beetroot one as it is. From these quantities you will get 1 small bowl of each hummus.
  3. Note: it can be stored in the fridge for few days.
Recipe by Travelling oven at http://www.travellingoven.com/2016/01/hummus-chickpeas-creamy-spread/