Chickpea Hummus

Chickpea Hummus

{ NO NEED TO BUY HUMMUS AT THE STORE! THERE ARE SO MANY WAYS TO CREATE THIS VEGETARIAN FOOD STAPLE }

Contributor: Anthea Amore

{ INGREDIENTS }

1 strip kombu (for cooking the chickpeas in: to tenderise them and make them more digestible)

2 cups cooked chick peas (soak overnight approx 1 full cup)

1/2 cup tahini

1/3 cup olive oil

1/2 cup lemon juice (approx 1-2 medium lemons)

1 small garlic clove *optional 1 tsp good salt (Celtic or Himalayan are my favourites)

1 heaped tbs coriander powder

1/4 tsp smoked paprika

1/4 cup filtered water

 

GARNISH

Paprika, olive oil & white sesame seeds

{ METHOD }

Soak chickpeas overnight. It’s not as painful as your mind might have you think – and just remember you get good hummus at the end of this effort!

Rinse soaked chickpeas and place on the stove with plenty of water.

Boil for 40-60 minutes (depends on the age of the chickpeas). Strain when chickpeas are very soft (to ensure smooth and creamy hummus texture) and place under running water until cool.

Once chickpeas have been cooled, place them in a food processor along with the remaining ingredients. Blend until smooth and creamy.

Garnish with a drizzle of olive oil, a pinch a paprika and a scattering of white sesame seeds.

Prep time: 
Cook time: 
Total time: 
+ approx. 500gm +

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