I absolutely LOVE hummus! There are so many recipes out there so it’s good to try a few different variations. Nowadays I buy dried chickpeas and soak/cook in bulk then freeze in smaller portions to use as and when I need them. Canned chick peas are a quick, off the shelf alternative.
Ingredients
- 400g can chickpeas
- 100ml lemon juice
- 150ml olive oil
- 125g tahini
- 1 ½ tsp ground coriander
- 4-5 cardamom pods
- toasted pine nuts
Steps
Drain the can of chickpeas (keep the water). Gently warm in a pan or microwave, then tip into a food processor with the lemon juice, olive oil, tahini, ground coriander and crushed seeds from the cardamom pods. Blend until smooth – add a splash of the chickpea water if it’s looking a little dry. Check the seasoning and add more oil and lemon juice to taste. Serve sprinkled with toasted pine nuts. Enjoy.