Five-minute hummus
Smoother, lighter hummus than the tub, made from a can of chickpeas, good tahini and a splash of ice water. Ready in five minutes flat.
- Prep
- 5 min
- Cook
- No cooking
- Serves
- 4
- Per serve
- 220 kcal
Ingredients
Method
Set aside a small spoonful of chickpeas for the top. Put the lemon juice, garlic and salt in a food processor and pulse a few times to break up the garlic.
Add the tahini and cumin and blitz until thick and pale, about 30 seconds.
Add the chickpeas and ice water and blitz for 2 full minutes, scraping down once. Add more water a teaspoon at a time until it's as loose and creamy as you like.
Taste and adjust with more salt or lemon.
Spread into a shallow bowl, making a swirl with the back of a spoon. Fill the swirl with olive oil, then top with the reserved chickpeas, paprika and parsley.
Tips
- Blending the tahini with lemon first, before the chickpeas go in, is what makes it so smooth.
- Keeps in a covered container in the fridge for up to 5 days. Loosen with a little water before serving.
- Tahini varies a lot: if yours is bitter, add a little extra lemon and a pinch more salt.
