1 x 400g can chickpeas, rinsed, drained
2 tbsp tahini (sesame paste)
2 tbsp fresh lemon juice
2 tbsp water
2 tbsp extra virgin olive oil
1 tsp ground coriander
1/2 tsp ground cumin
1 small garlic clove, crushed
Sea salt & freshly ground black pepper
Extra virgin olive oil, for garnish
Toasted sesame seeds, for garnish
Basil leaves, for garnish
1 Place chickpeas, tahini, juice, water, oil, coriander, cumin and garlic into the bowl of a food
2 Process until a smooth paste, adding extra lemon juice or water if needed. Season well with salt and pepper.
3 Transfer the mixture to a shallow bowl. Drizzle with olive oil, sprinkle with sesame seeds and garnish with basil.
Makes about 1 cup
Hummus will keep in the fridge for up to 4 days. You can freeze it in smaller portions for up to 1 month if you like. Thaw in the refrigerator and stir
well before using.
Copyright © Jan Purser