- 200g/7oz canned chickpeas
- 2 tbsp lemon juice or more
- pinch salt
- 1 tbsp tahini (sesame seed paste)
- 4 tbsp water
- 2 tbsp extra virgin olive oil
Drain the chickpeas and rinse.
Combine the chickpeas, lemon juice, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
Add more lemon juice, or salt to taste. Turn out into a bowl or anything you have and make smooth with the back of a spoon. Drizzle with extra virgin olive oil if you want.
I made mine for 5 days to eat with my Cucumber and carrots. You can eat your hummus with anything e.g pitta bread or bread stick.