Yummiest Hummus!
Makes 2 cups of hummus
Salads & Sides
Saucy
Vegetarian
Gluten Free
Crowd Pleasers
Brunch
This hummus is much fresher than store bought! Great as a dip or condiment.
Pack with chopped carrots for school lunch snacks.
Ingredients
- 1½ x 420g tins chickpeas, drained
- ½ cup extra virgin olive oil
- juice of 1 lemon
- 2 large cloves garlic
- 2 teaspoons ground cumin powder
- 2 tablespoons pickled jalapeños
- 2 teaspoons tahini paste (hulled)
- 6 ice cubes
- salt, to taste
Cooking Steps
1
Blend all the ingredients in a food processor for several minutes on high until all contents are blended and hummus is light & creamy, add a good pinch of salt to hummus, to taste.
This hummus is great as a dip or as a side with grilled chicken, fish or a lamb kebab ... enjoy!
For storage
You can make hummus the night before and store, covered in the fridge, until ready to serve.
Hummus stores in the fridge in an air tight container at least a week.