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It only takes 10 minutes to prepare too, so you can make it as a quick snack for any time of the day.
In a food processor mix the tahini and lemon juice for a good minute, then scrape round and do it again for another 30 seconds, so that it looks light and creamy. Add the olive oil, garlic, cumin and seasoning then process for a further minute.
Drain the chickpeas (retaining the aquafaba if you want to use this). Add half of the tin and process for 1 minute. Scrape the sides again and add the remaining chickpeas. Process for a further 2 minutes.
The hummus may still be quite thick, so add water or the aquafaba at this stage and mix again to a smooth and creamy consistency.
Taste for seasoning and add a little extra where necessary.
Serve on a platter with a drizzle of olive oil and a generous sprinkle of seeds. Delicious with some fresh carrot strips to dip in – or – if you want as part of a lovely meze.
Store in an airtight container in the fridge for up to 1 week.