RecipeTin Eats' quick hummus

Name: RecipeTin Eats' quick hummus
Cook time: 30 min
Yield: 2 cups
Cuisine: Middle Eastern
Ingredients: 400g can chickpeas, drained (reserve liquid); ¼ cup liquid from chickpeas; 1 medium garlic clove, finely chopped; 60ml (¼ cup) fresh lemon juice; 120ml (½ cup) tahini, hulled (mix well before using); 80ml (⅓ cup) extra virgin olive oil; ¼ tsp black pepper; ¼ tsp cooking salt (see note)

RecipeTin Eats

February 20, 2023

Crispy chickpea shawarma wraps with hummus.Nagi Maehashi

easyTime:< 30 minsMakes:2 cups

You need this for my grilled vegetable halloumi sandwich and crispy chickpea shawarma wraps. Use leftovers for snacking. Think vegetable sticks, crackers, pita bread!

Ingredients

400g can chickpeas, drained (reserve liquid)
¼ cup liquid from chickpeas
1 medium garlic clove, finely chopped
60ml (¼ cup) fresh lemon juice
120ml (½ cup) tahini, hulled (mix well before using)
80ml (⅓ cup) extra virgin olive oil
¼ tsp black pepper
¼ tsp cooking salt (see note)

Method

1. Place everything except the salt and pepper in a food processor. Blitz on high for 30 seconds, scraping down the sides as needed, until smooth. Taste then add salt and pepper as needed, and use remaining reserved liquid from the can of chickpeas to loosen to a soft ketchup-like consistency. Keeps for 3 days in the fridge.
Note: The saltiness of canned chickpeas vary from brand to brand. I always start with less then add to taste.