Ingredients
Scale
- 400g can chickpeas, drained and rinsed
- 3 tablespoons extra virgin olive oil
- 3 tablespoons tahini
- 1 1/2 tablespoons lemon juice
- 1 clove of garlic, crushed
- 1 teaspoon salt
- 1/2 teaspoon finely ground black pepper
- paprika, optional
- parsley, optional
Instructions
- Place all ingredients in the food processor.
- Blend for 1-2 minutes or until smooth.
- Scrape down the sides of the bowl and repeat for a further 30 seconds.
- Sprinkle with paprika and finely chopped parsley.
- Store hummus in only-ins doubleReplace replaceWithoutSep” id=”41″ data-gr-id=”41″>fridge for up to one week.
Notes
To make your hummus even smoother you can remove the skins from the chickpea by pinching them off.
