This is my recipe for a speedy Hummus. you can make it in under 10 minutes and it will last a week in the fridge.
I'd really recommend you make it along with my Beetroot Falafels. You can serve them together in a wrap with a handful of spinach leaves, or as part of a salad. Add a few handfuls of spinach leaves to a bowl and crumble the falafels over the top. Add a good dollop of Hummus and sprinkle over some Nigella seeds. It is very versatile for such a simple and quick recipe.
Hands-on Time 10 minutes
1x 400g tin Chickpeas
1/2 tsp Salt
1 tsp Cumin seeds
1 Garlic clove, peeled
100ml Olive oil
Drain and wash the chickpeas. I do this using the tin lid to avoid washing up. Ensure you shake as much water off as possible.
Add the chickpeas to the bowl of the food processor along with the salt, cumin seeds, and garlic clove.
Blend for about 60 seconds until you have a chopped chunky mixture.
Whilst still blending, slowly add the olive oil.
Once all of the oil has been added continue to blend for 60 seconds.
Taste and check for seasoning.
Transfer into a sealable container and store in the fridge.