- 1 can chickpeas, drained
- 60ml cold water, plus a 30ml for a looser consistency
- 1 small garlic clove peeled and crushed
- 1 lemon, juiced then ½ zested
- 3 tbsp tahini (sesame paste)
- 1 tbsp olive oil, to garnish (optional)
- mixed crudités and toasted pitta bread, to serve (optional)
- STEP 1Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 60ml of water and blitz until almost smooth. Add the garlic, lemon and tahini, and blitz again. If the consistency is too thick, gradually pour in up to 30ml more water. Blitz again for about 5 mins, or until the hummus is smooth and silky.
- STEP 2Season with a good pinch of sea salt and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over a little olive oil. Serve with crunchy crudités and toasted pitta bread, if you like.
Split Fava Bean Hummus
- Cover with water and bring to the boil.
- Simmer for 20-50 minutes until soft.
- Top up with water as needed during cooking.
- When soft, drain and allow to cool before proceeding with the fava bean hummus recipe below.
- 250 g dried split fava beans (see above for prep)
- One lemon juiced
- 2 tablespoons tahini (sesame paste)
- 2 cloves garlic crushed
- 1 tablespoon extra virgin olive oil
- Pinch sea salt to taste
- Place 250g dried fava beans in a saucepan and cover with water. Bring to the boil, then reduce to a simmer and cook for between 20-50 minutes until soft. Mine took 30 minutes. Add more water to the pan as you go if needed.
- Drain the beans when cooked and allow to cool.
- Place your cooked fava beans in a food processor with the juice of one lemon, 2 tablespoons tahini, 2 cloves crushed garlic, 1 tablespoon extra virgin olive oil and a pinch of sea salt.
- Process to a thick paste.
- Add a spoonful of water and continue processing. Carry on with this process until you have the consistency you like.
- Taste and add more salt if needed.