Quick Hummus

I 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 them 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.

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