This quick hummus recipe uses canned chickpeas to speed things up. Whip up a batch for a quick dip that's healthy and really very tasty. As this is meant to be a quick use-what-you-have recipe, you can skip the tahini if you don't have any. However, the tahini really adds a more authentic flavour. You can also experiment with adding unsweetened peanut butter to taste. Feel free to play with the garlic amount, as well.
INGREDIENTS
1 (15 ounce) can of chickpeas, drained - reserve a few chickpeas and the liquidice cubes1 tablespoon lemon juice1 tablespoon olive oil3 cloves garlic, crushed½ teaspoon ground cumin½ teaspoon salt3 tablespoons tahini (optional)good olive oil, to taste
METHOD
Drain the chickpeas. Add ice cubes to the reserved liquid.
In a food processor, blend drained chickpeas, lemon juice, olive oil, garlic, cumin, salt, and tahini.
Stream reserved ice cold chickpea liquid into the mixture as you're processing it until you've reached the consistency you like. Don't let the ice cubes fall into your mix!
If you have the time or patience, letting the hummus to sit for awhile allows the flavours to meld. Top with a bit of nice olive oil, and the reserved chickpeas. Garnish with a sprinkle with a bit of ground cumin or paprika for colour.
